| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Appetizers, Italian, Salads, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | lb | Mushrooms |
| 2 | Artichoke hearts | |
| 1/2 | c | Olive oil |
| 3/4 | c | Tarragon vinegar |
| 1 | t | Salt |
| 1/2 | t | Pepper |
| 1 | T | Sugar |
| 1 | Garlic clove, minced | |
| Romaine lettuce -=OR=- | ||
| Curly endive |
INSTRUCTIONS
Cook frozen artichoke hearts according to package directions; drain. Bring oil, vinegar, salt, pepper, sugar and garlic to boil. After cooling about 5 minutes, pour over mushrooms and artichoke hearts. Cover and marinate in the refrigerator about 24 hours. Drain and serve on a bed of whatever greens you prefer. Jo Parodi, "Ciao Lets Eat" Posted by Dorothy Hair File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 284
Calories From Fat: 242
Total Fat: 27.4g
Cholesterol: 0mg
Sodium: 588.2mg
Potassium: 412.6mg
Carbohydrates: 9.9g
Fiber: 1.2g
Sugar: 5.4g
Protein: 3.6g