Antipasto Platter

• 2 whole button mushrooms
• 1 c. canned unmarinated artichoke hearts, drained and quartered
• 1 Tbsp. olive oil
• 1 c. balsamic vinegar
• 2 Tbsp. red wine (optional)
• 1 tsp. each: dried basil and oregano
• 1 tsp. salt or herbal salt
• 1/2 tsp. ground black pepper
• 1 head romaine lettuce, coarsely chopped
• 1 English cucumber, thinly sliced
• 2 stalks celery, julienned
• 4 large tomatoes, cut into 8ths
• 4 green onions, trimmed and cut in 1/2 lengthwise
• 1/2 c. quartered radishes
• whites from 3 hard-cooked eggs, coarsely chopped (optional)

1. In a large bowl combine mushrooms, artichoke hearts, olive oil, vinegar, red wine (if desired), basil, oregano, salt and pepper.
2. Toss ingredients well, then set aside and let marinate at room temperature for 30 minutes.

button mushrooms, hearts, olive oil, balsamic vinegar, red wine, basil, salt, ground black pepper, romaine lettuce, cucumber, stalks celery, tomatoes, green onions, quartered radishes, whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=683824 (may not work)