Antipasto salad ii

Yield: 8 servings

Measure Ingredient
2 cups Whole button mushrooms
1 cup Canned artichoke hearts
1 tablespoon Olive oil
1 cup Balsamic vinegar
2 tablespoons Red wine, optional
1 teaspoon Basil
1 teaspoon Oregano
1 teaspoon Salt
½ teaspoon Black pepper
1 each Romain lettuce, chopped
1 each English cucumber, sliced
2 eaches Stalks celery, julienned
4 larges Tomatoes, cut into eighths
4 eaches Green onions, cut in half lengthwise
½ cup Radishes, quartered

In a large bowl, combine mushrooms, artichoke hearts, olive oil, vinegar, wine, basil, oregano, salt, pepper. Toss, set aside & let marinate at room temperature for 30 minutes.

Arrange chopped lettuce on a large platter, strain mushrooms & artichokes from the marinade & place in centre of lettuce. Arrange remaining vegetables around centre. Drizzle remaining marinade ove antipasto & serve.

"Vegetarian Times" July, 1993

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