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Antipasto Salad Recipe

Serves 8


  • 2 cups whole button mushrooms
  • 1 cup canned artichoke hearts
  • 1 tbsp olive oil
  • 1 cup balsamic vinegar
  • 2 tbsp red wine(optional)
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 Romain lettuce, chopped
  • 1 English cucumber, sliced
  • 2 stalks celery, julienned
  • 4 large tomatoes, cut into eighths
  • 4 green onions, cut in half, lengthwise
  • 1/2 cup radishes, quartered


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


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Main Ingredient:Mushroom
Cuisine:European / Italian
Special Diet:Vegetarian

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