Antipasto Salad Ii Recipe

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Antipasto Salad Ii Ingredients

2 cup 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 each romain lettuce, chopped
1 each english cucumber, sliced
2 each stalks celery, julienned
4 large tomatoes, cut into eighths
4 each green onions, cut in half - lengthw, ise
1/2 cup radishes, quartered

A Recipe for
Antipasto Salad Ii

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This Recipe for Antipasto Salad Ii is one of thousands in the Recipes-to-go Appetizer Cookbook.

Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

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This is a recipe for Antipasto Salad Ii from the recipe cookbook of Recipes-to-go (Appetizer)

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This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them.
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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

Antipasto Salad Ii

There are only ten minutes in the life of a pear when it is perfect to eat.
Ralph Waldo Emerson

Antipasto Salad Ii Directions

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

Serves: 8

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Antipasto Salad Ii Recipe from the Recipes-To-go.com Appetizer Recipe Cookbook

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