Antipasto Salad Ii Recipe




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.


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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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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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