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Vegetables, Healthy Foods
| Antipasto salad ii |
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Yield: 8 Servings |
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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 |
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| 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 |
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