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| Antipasto Salad Recipe |
Category: Vegetables / Salads
Rating:
N/A
Servings: 8
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Ingredients
2 cup whole button mushrooms
1 cup canned artichoke hearts
1 tablespoon olive oil
1 cup balsamic vinegar
2 tablespoon red wine, optional
1 teaspoon basil
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 romain lettuce, chopped
1 english cucumber, sliced
2 stalks celery, julienned
4 large tomatoes, cut into eighths
4 green onions, cut in half
1 ; lengthwise
1/2 cup radishes, quartered
Cooking Directions:
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 over antipasto & serve.
"Vegetarian Times" July, 1993 Posted to MC-Recipe Digest V1 #198
salads
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