ANTIPASTO SALAD II A: OK AB: A B: A O: OK

  • 1 cup artichoke hearts
    		• A: HBAB: AB: AO: HB
  • 1/2 cup lemon juice
    		• A: HBAB: HBB: NO: N
  • 1 tablespoon olive oil
    		• A:HBAB: HBB: HBO: HB
  • 2 tablespoons red wine
    		• A: HBAB: NB: NO: N
  • 2 cups portobello mushroom, chopped
    		• A: NAB: NB: NO: N
  • 1 teaspoon basil
    		• A: NAB: NB: NO: N
  • 1 teaspoon oregano
    		• A: NAB: UB: NO: U
  • 4 each green onions, chopped
    		• A: NAB: NB: NO: N
  • 1 teaspoon salt
    		• A: NAB: NB: NO: N
  • 1 head romaine lettuce, chopped
    		• A: HBAB: NB: NO: HB
  • 1 each cucumber, sliced
    		• A: NAB: HBB: NO: N
  • 2 stalks celery, chopped
    		• A: NAB: HBB: NO: N
  • 1 4 oz. pimiento
    		• A: NAB: NB: NO: N
  • 1/2 cup radishes, sliced
    		• A: NAB: AB: AO: N
    In a large bowl, combine mushrooms, artichoke hearts, olive oil, lemon juice, wine, basil, oregano, and salt. 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 over antipasto & serve.

    Serving Size: 1

    Adapted from:
    "Vegetarian Times" July, 1993

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