Mary & Martha's Kitchen Recipe

Category	Salad
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Antipasto Salad Ii Recipe 2 c Whole button mushrooms 1 c Canned artichoke hearts 1 tb Olive oil 1 c Balsamic vinegar 2 tb Red wine, optional 1 ts Basil 1 ts Oregano 1 ts Salt 1/2 ts Black pepper 1 ea Romain lettuce, chopped 1 ea English cucumber, sliced 2 ea Stalks celery, julienned 4 lg Tomatoes, cut into eighths 4 ea Green onions, cut in half -- lengthwise 1/2 c 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

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<h1>Antipasto Salad Ii</h1> <h2>Recipe</h2><p> <P>2 c Whole button mushrooms <P>1 c Canned artichoke hearts <P>1 tb Olive oil <P>1 c Balsamic vinegar <P>2 tb Red wine, optional <P>1 ts Basil <P>1 ts Oregano <P>1 ts Salt <P>1/2 ts Black pepper <P>1 ea Romain lettuce, chopped <P>1 ea English cucumber, sliced <P>2 ea Stalks celery, julienned <P>4 lg Tomatoes, cut into eighths <P>4 ea Green onions, cut in half <P>-- lengthwise 1/2 c Radishes, quartered <P>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 <div><a href='http://www.maryandmarthaskitchen.com/Antipasto_Salad_Ii/34365/' title='Antipasto Salad Ii Recipe'>Antipasto Salad Ii Recipe</a></div>

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