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Jo Parodi’s Mushroom And Artichoke Salad

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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)
----------------------------------------------
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


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