Title: Antipasto Salad Ii
Categories: Salad
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		Romain lettuce, chopped
1		English cucumber, sliced
2		Stalks celery, julienned
4	lg	Tomatoes, cut into eighths
4		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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