• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Antipasto Salad

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 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 Romain lettuce, chopped
  • 1 English cucumber, sliced
  • 2 Stalks celery, julienned
  • 4 lg Tomatoes, cut into eighths
  • 4 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 over antipasto & serve.

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. This recipe is from a truck
driver named Sparky that we met in Arizona, a firm believer in
no-bean chili.

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