Antipasto Salad 
| Ingredients : | ||
|---|---|---|
| 2 | cup | Whole button mushrooms |
| 1 | cup | Canned artichoke hearts |
| 1 | tbl | Olive oil |
| 1 | cup | Balsamic vinegar |
| 2 | tbl | Red wine, optional |
| 1 | tsp | Basil |
| 1 | tsp | Oregano |
| 1 | tsp | Salt |
| 1/2 | tsp | Black pepper |
| 1 | x | Romain lettuce, chopped |
| 1 | x | English cucumber, sliced |
| 2 | stalk | celery, julienned |
| 4 | lrg | Tomatoes, cut into eighths |
| 4 | x | Green onions, cut in half lengthwise |
| 1/2 | cup | Radishes, quartered |
How to cook :
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 over antipasto & serve.
Serving Ideas : Serve with cornbread or cheese biscuits.
NOTES : This chili can be mild or very hot depending upon the use of jalapeno peppers.
Some chili lovers say you should never put beans in chili so this recipe omits them.
driver named Sparky that we met in Arizona, a firm believer in no-bean chili.
Tags : Salads
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