Antipasto Salad II

60 minutes Prep: 60 minutes

77 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

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
1/2	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
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 remainingvegetables around centre. Drizzle remaining marinade over antipasto & serve.

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Nutrition Facts

Serving Size 161g

Amount per Serving

Calories 77 20% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 317mg	13%
Total Carbohydrate 10.0g	3%
Dietary Fiber 2.0g	6%
Sugars 8.0g
Protein 1.0g	2%

Vitamin A	18%		Vitamin C	22%
Calcium	3%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Pate a la Rapure

I hope you don't mind...but this is the hard way of making this dish you have to be very careful and the results may be disastrous,especially for first timers.Here is an easier way.Grate potatoes,squeeze potatoes and reserve liquid and measure amount removed.You should have your meat cooked beforehand reserve the stock from the meat.In a large bowl ,put in potatoes and stir in stock a cup or two at a time until water is absorbed,add liquid and stir until most premeasured stock is used.This will give the desired consistency.Put about half the potato mixture on the bottom of your pan,spread meat on top and layer remaining mixture on top.Put in preheated 400 deg oven for 30 mins then 350 deg oven for about 2 1/2 hours.Remove from oven and enjoy.Here in Saint May's Bay we use salted green onions in the stock as we cook the meat.Carrots and celery are optional.

Reviewed by Mitch61