Antipasto Salad 

Salads

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 each romaine lettuce; chopped
1 each English cucumber; sliced
2 each stalks celery; julienne
4 large tomatoes; cut into eighths
4 each green onions; cut in half - lengthwise
1/2 cup 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.