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Antipasto Salad Ii

ethnic, salads, vegetables

2 cup whole button mushrooms
1 cup canned artichoke hearts
1 tablespoon olive oil
1 cup balsamic vinegar
2 tablespoon red wine, optional
1 teaspoon basil
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 each romain lettuce, chopped
1 each english cucumber, sliced
2 each stalks celery, julienned
4 large tomatoes, cut into eighths
4 each green onions, cut in half - lengthw; ise
1/2 cup 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 ove antipasto & serve. "Vegetarian Times" July, 1993

Yield: 8 servings

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