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Antipasto Salad Ii

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      Title: ANTIPASTO SALAD II
 Categories: Salads, Italian, Vegetables
      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
 
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