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Antipasto Salad II

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Submitted by treann

YIELD

8 servings

PREP

60 min

COOK

?

READY

60 min

Ingredients

2 473
CUPS ML MUSHROOMS
whole button *
1 237
CUP ML ARTICHOKE HEARTS
canned *
1 15
TABLESPOON ML OLIVE OIL
1 237
2 3E+1
TABLESPOONS ML RED WINE
optional
1 5
TEASPOON ML BASIL *
1 5
TEASPOON ML OREGANO
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
1 1
EACH EACH ROMAINE LETTUCE
chopped *
1 1
EACH EACH ENGLISH CUCUMBER
sliced *
2 2
EACH EACH CELERY STALKS
julienned
4 4
LARGE LARGE TOMATOES
cut into eighths
4 4
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
cut in half lengthwise
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 77 20% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 317mg 13%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 2g
Vitamin A 18% Vitamin C 22%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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