Antipasto Salad Ii Recipe
Yield: 8 ServingsRecipe by luhu.jp
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, lengthwise
1/2 cup: Radishes, quartered
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.
"Vegetarian Times" July, 1993
Source from luhu.jp
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
Source from luhu.jp