Antipasto Salad II
Yield
8 servingsPrep
60 minCook
?Ready
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
mushrooms
whole button |
*
|
| 1 | cup |
artichoke hearts
canned |
*
|
| 1 | tablespoon |
olive oil
|
|
| 1 | cup |
balsamic vinegar
|
|
| 2 | tablespoons |
red wine
optional |
|
| 1 | teaspoon |
basil
|
*
|
| 1 | teaspoon |
oregano
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | each |
romaine lettuce
chopped |
*
|
| 1 | each |
english cucumber
sliced |
*
|
| 2 | each |
celery stalks
julienned |
|
| 4 | large |
tomatoes
cut into eighths |
|
| 4 | each |
scallions, spring or green onions
cut in half lengthwise |
|
| ½ | cup |
radishes
quartered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
mushrooms
whole button |
*
|
| 237 | ml |
artichoke hearts
canned |
*
|
| 15 | ml |
olive oil
|
|
| 237 | ml |
balsamic vinegar
|
|
| 3E+1 | ml |
red wine
optional |
|
| 5 | ml |
basil
|
*
|
| 5 | ml |
oregano
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1 | each |
romaine lettuce
chopped |
*
|
| 1 | each |
english cucumber
sliced |
*
|
| 2 | each |
celery stalks
julienned |
|
| 4 | large |
tomatoes
cut into eighths |
|
| 4 | each |
scallions, spring or green onions
cut in half lengthwise |
|
| 118 | ml |
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 remainingvegetables around centre. Drizzle remaining marinade over antipasto & serve.
