Antipasto Salad

Ingredients:

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.