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Antipasto Salad Ii

2 c Whole button mushrooms

1 c Canned artichoke hearts

1 tb Olive oil

1 c Balsamic vinegar

2 tb Red wine, optional

1 ts Basil

1 ts Oregano

1 ts Salt

1/2 ts Black pepper

1 ea Romain lettuce, chopped

1 ea English cucumber, sliced

2 ea Stalks celery, julienned

4 lg Tomatoes, cut into eighths

4 ea Green onions, cut in half

-- lengthwise 1/2 c Radishes, quartered

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

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