A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Vegetarian Antipasto Salad
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 cups whole button mushrooms
1 cup canned artichoke hearts
1 tablespoon olive oil
1 cup balsamic vinegar
2 tablespoons red wine, optional
1 teaspoon basil
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 romaine lettuce, chopped
1 English cucumber, sliced
2 stalks celery, julienned
4 large tomatoes, cut into eighths
4 green onions, cut in half, lengthwise
1/2 cup radishes, quartered
directions
In a large bowl, combine mushrooms, artichoke hearts, olive oil, vinegar, wine, basil, oregano, salt, pepper. Toss, set aside and let marinate at room temperature for 30 minutes.
Arrange chopped lettuce on a large platter, strain mushrooms and artichokes from the marinade and place in center of lettuce. Arrange remaining vegetables around center.
Drizzle remaining marinade over antipasto and serve.
added by
bakinglover
nutrition data
Nutritional data has not been calculated yet.
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