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. "Vegetarian Times" July, 1993 Posted to MC-Recipe Digest V1 #198 Date: Wed, 14 Aug 1996 11:47:27 -0400 From: marie@FreeMark.COM (Marie Slone) Serving Ideas : Serve with cornbread or cheese biscuits. NOTES : This chili can be mild or very hot depending upon the use of jalapeno peppers. Some chili lovers say you should never put beans in chili so this recipe omits them. This recipe is from a truck driver named Sparky that we met in Arizona, a firm believer in no-bean chili.
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|Serving Size: 1 Serving (305g)|
|Recipe Makes: 8|
|Calories from Fat: 9 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 54.6mg||2 %|
|Potassium 763.3mg||20 %|
|Total Carbohydrate 15.8g||5 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 10.4g|
|Protein 3.9g||6 %|
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Calories per serving: 85
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