Antipasto Salad 2 Recipe
Ingredients:
- 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 Romain lettuce, chopped
- 1 English cucumber, sliced
- 2 Stalks celery, julienned
- 4 Large Tomatoes, cut into eighths
- 4 Green onions, cut in half
- , lengthwise
Directions:
- 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.