Antipasto Salad

• 1/2 c. red wine vinegar
• 1/2 Tbsp. dried oregano, crumbled
• 1/2 Tbsp. dried basil, crumbled
• 4 garlic cloves, pressed
• 1/4 c. olive oil
• 1/4 c. vegetable oil
• 1 pt. cherry tomatoes
• 1 large green pepper (in rings)
• 1 large red onion (in rings)
• 1/2 lb. mushrooms, sliced thick
• 1 c. small pitted black olives
• 8 oz. can artichoke hearts, quartered

1. In bowl, whisk together vinegar, oregano, basil, garlic, salt and pepper to taste.
2. Add the oil in a stream, whisking, and whisk the marinade well.
3. In a large resealable plastic bag, combine vegetables with marinade.
4. Seal the bag, pressing out excess air. Let marinate overnight in refrigerator, turning the bag several times.
5. Serve on a bed of torn lettuce.
6. Serves 6 to 8.

red wine vinegar, oregano, basil, garlic, olive oil, vegetable oil, cherry tomatoes, green pepper, red onion, mushrooms, black olives, hearts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=554089 (may not work)