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Antipasto Salad (#2) Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B3, B9
    MineralsCopper, Natrium, Magnesium, Sulfur, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 2 c Whole button mushrooms

    2. 1 c Canned artichoke hearts

    3. 1 tb Olive oil

    4. 1 c Balsamic vinegar

    5. 2 tb Red wine, optional

    6. 1 ts Basil

    7. 1 ts Oregano

    8. 1 ts Salt

    9. 1/2 ts Black pepper

    10. 1 ea Romain lettuce, chopped

    11. 1 ea English cucumber, sliced

    12. 2 ea Stalks celery, julienned

    13. 4 lg Tomatoes, cut into eighths

    14. 4 ea Green onions, cut in half

    15. --lengthwise

    16. 1/2 c Radishes, quartered

    Instructions Jump to Ingredients ↑

    1. In a large bowl, combine mushrooms, artichoke hearts, olive oil, vinegar, wine, basil, oregano, salt, pepper.

    2. Toss, set aside & let marinate at room temperature for 30 minutes.

    3. Arrange chopped lettuce on a large platter, strain mushrooms & artichokes from the marinade & place in centre of lettuce.

    4. Arrange remaining vegetables around centre.

    5. Drizzle remaining marinade ove antipasto & serve.

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