Antipasto Salad Ii Recipe

• 2 c. whole button mushrooms
• 1 c. canned artichoke hearts
• 1 Tbsp. extra virgin olive oil
• 1 c. balsamic vinegar
• 2 Tbsp. red wine, optional
• 1 tsp basil
• 1 tsp oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 x romaine lettuce, minced
• 1 x english cucumber, sliced
• 2 stalk celery, julienned
• 4 lrg tomatoes, cut into eighths
• 4 x green onions, cut in half lengthwise
• 1/2 c. radishes, quartered

1. In a large bowl, combine mushrooms, artichoke hearts, extra virgin olive oil, vinegar, wine, basil, oregano, salt, pepper.
2. Toss, set aside & let marinate at room temperature for 30 min.
3. Arrange minced lettuce on a large platter, strain mushrooms & artichokes from the marinade & place in centre of lettuce.
4. Arrange remaining vegetables around centre.
5. Drizzle remaining marinade ove antipasto & serve.

button mushrooms, hearts, extra virgin olive oil, balsamic vinegar, red wine, basil, oregano, salt, black pepper, romaine lettuce, cucumber, stalk celery, tomatoes, green onions, radishes

Taken from cookeatshare.com/recipes/antipasto-salad-ii-65804 (may not work)