Antipasto Salad Ii Recipe

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Antipasto Salad Ii Recipe from the Recipes 4U Cookbook


Antipasto Salad Ii Recipe

Recipe Ingredients

2 cup whole button mushrooms
1 cup canned artichoke hearts
1 tbsp olive oil
1 cup balsamic vinegar
2 tbsp red wine, optional
1 tsp basil
1 tsp oregano
1 tsp salt
1/2 tsp 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

Recipe Preparation

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



Servings: 8




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Antipasto Salad Ii Recipe from the Recipes 4U Collection

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This Antipasto Salad Ii Recipe is one of our Appetizer Recipes, which come from visitor submissions and `free to use` sources. Of course, as we have over 50,000 recipes in the cookbook it would be a massive culinary exercise to cook and test every recipe on our site, so please take care, and double check everything and plan carefully. If you spot any mistakes, let us know.


Antipasto Salad Ii Recipe

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