Antipasto Salad - 1

Recipe Ingredients

2 cups	474ml	Whole button mushrooms
1 cup	237ml	Canned artichoke hearts
1 tablespoon	15ml	Olive oil
1 cup	237ml	Balsamic vinegar
2 tablespoons	30ml	Red wine - optional
1 teaspoon	5ml	Basil
1 teaspoon	5ml	Oregano
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Black pepper
1		Romaine lettuce - chopped
1		English cucumber - sliced
2		Celery stalks - julienne
4		Tomatoes - cut into eighths (large)
4		Green onions - cut in half
		Lengthwise
1/2 cup	118ml	Radishes - quartered

Recipe Instructions

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.

Source:
Taste of Home Magazine-Roberta Banghart

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