Antipasto Salad Ii

Recipes Ingredients:

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

Recipe Instructions:

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