Antipasto salad ii

Yield: 8 Servings

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