Antipasto Salad

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Title: Antipasto Salad
Yield: 8 Servings
Categories: Salads


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

"Vegetarian Times" July, 1993
Posted to MC-Recipe Digest V1 #198

Date: Wed, 14 Aug 1996 11:47:27 -0400

From: marie@FreeMark.COM (Marie Slone)
Serving Ideas : Serve with cornbread or cheese biscuits.

NOTES : This chili can be mild or very hot depending upon the use of
jalapeno peppers. Some chili lovers say you should never put beans
in chili so this recipe omits them. This recipe is from a truck
driver named Sparky that we met in Arizona, a firm believer in
no-bean chili.