Antipasto Salad Recipe

A light decorative way to start any good meal

Recipe Ingredients

1 (9 oz.) pkg. frozen artichoke hearts
1/4 c. red wine vinegar
2 Tbsp. olive oil
1 Tbsp. fresh basil, chopped (dried and crushed if fresh isn't available)
1 Tbsp. fresh Italian parsley, chopped
Lettuce Leaves (your choice)
2 medium tomatoes, cut into wedges
1 (6 1/2 oz.) can tuna (water pack) or crab meat, drained and broken into chunks
2 c. small mushroom buttons
4 oz. Mozzarella cheese, cut into strips (fresh Mozzarella can be used if available)

Cook artichoke hearts according to package directions; drain well
Meanwhile, for salad dressing, combine vinegar, olive oil, basil, parsley, dash of salt, and dash of pepper. Set aside.
Arrange lettuce on 4 serving plates. Arrange artichoke hearts, tomatoes, tuna or crab, mushrooms, and cheese atop lettuce. Drizzle with salad dressing.
Serves 4.