Antipasto Salad II Recipe

Step 1

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.

Step 2

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

Things You'll Need

  • 2c Whole button mushrooms
  • 1c Canned artichoke hearts
  • 1tb Olive oil
  • 1c Balsamic vinegar
  • 2tb Red wine, optional
  • 1ts Basil
  • 1ts Oregano
  • 1ts Salt
  • 1/2ts Black pepper
  • 1ea Romain lettuce, chopped
  • 1ea English cucumber, sliced
  • 2ea Stalks celery, julienned
  • 4lg Tomatoes, cut into eighths
  • 4ea Green onions, cut in half
  • -- lengthwise
  • 1/2c Radishes, quartered

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