Western Antipasto Salad
|Salad oil||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||1⁄8 Teaspoon|
|Garlic clove||1 Large, minced or mashed|
|Frozen artichoke hearts||9 Ounce, cooked just until tender, then drained (1 Package)|
|Fresh mushrooms||1⁄4 Pound, sliced|
|Pitted black olives||1⁄2 Cup (8 tbs)|
|Chopped pimiento||2 Tablespoon|
|Freshly chopped parsley||2 Tablespoon|
Shake or beat together salad oil, vinegar, salt, pepper, and garlic.
Pour into saucepan and just heat through.
Beat again to mix thoroughly and pour over artichoke hearts, mushrooms, olives, pimiento, and parsley.
Cool, then cover and chill thoroughly for at least 2 hours; gently stir occasionally.
At serving time, line individual salad plates with romaine leaves.
Arrange marinated vegetables on top, spooning some of the marinade over romaine.
Makes 4 to 6 servings.