Antipasto Salad - 1 Recipe - Cooking Index
Antipasto Salad - 1 Recipe - Cooking Index
| 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 | |
| 1/2 teaspoon | Black pepper | |
| 1 | Romaine lettuce - chopped | |
| 1 | English cucumber - sliced | |
| 2 x | Celery - julienne | |
| 4 x | Tomatoes - cut into eighths (large) | |
| 4 | Green onions - cut in half | |
| Lengthwise | ||
| 1/2 cup | Radishes - quartered |
In a large bowl, combine mushrooms, artichoke hearts, olive oil, vinegar, wine, basil, oregano, salt, pepper. Toss, set aside and let marinate at room temperature for 30 minutes.
Arrange chopped lettuce on a large platter, strain mushrooms and artichokes from the marinade and place in centre of lettuce. Arrange remaining vegetables around centre. Drizzle remaining marinade over antipasto and serve.
"Vegetarian Times" July, 1993
Source:
Taste of Home Magazine-Roberta Banghart
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.