Antipasto Salad Recipe
Antipasto Salad has a simple taste. The mushrooms adds a nice taste to Antipasto Salad. Antipasto Salad is an easy to make recipe.
Ingredients
1 9 ounce package frozen artichoke hearts
1/4 cup red wine vinegar
2 tablespoons olive oil or salad oil
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon snipped fresh parsley
Lettuce leaves
2 medium tomatoes, cut into wedges
1 6 1/2 ounce can tuna, drained and broken into chunks
2 cups small fresh mushrooms
4 ounces part skim mozzarella cheese, cut into strips
Directions
Cook artichoke hearts according to package directions; drain well.
Meanwhile, for salad dressing, combine vinegar, olive oil, basil, parsley, a dash salt, and a dash pepper.
Set aside.
Arrange lettuce leaves on 4 individual serving plates.
Arrange artichoke hearts, tomatoes, tuna, mushrooms, and cheese atop lettuce.
Drizzle with salad dressing.
Meanwhile, for salad dressing, combine vinegar, olive oil, basil, parsley, a dash salt, and a dash pepper.
Set aside.
Arrange lettuce leaves on 4 individual serving plates.
Arrange artichoke hearts, tomatoes, tuna, mushrooms, and cheese atop lettuce.
Drizzle with salad dressing.
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