Fresh Antipasto Salad Recipe

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A delicious assortment of vegetables—asparagus, artichokes, broccoli, cauliflower and mushrooms—are marinated in homemade vinaigrette seasoned with garlic and fresh parsley and oregano.—Lynda Barron, McFarland, Wisconsin

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Fresh Antipasto Salad Recipe

Prep: 40 min. + chilling

Yield: 8 Servings

35 5 40

Ingredients

3 cups cut fresh asparagus (2-inch pieces)
3 cups quartered fresh mushrooms
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
1-1/2 cups chopped fresh broccoli
1 cup chopped fresh cauliflower
1 cup julienned sweet red pepper
1 cup pitted Greek olives
5 ounces fresh mozzarella cheese pearls
8 pepperoncini, sliced
HERB VINAIGRETTE:
2/3 cup cider vinegar
1/4 cup olive oil
1/4 cup minced fresh parsley
4 garlic cloves, minced
1 tablespoon sugar
2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a large saucepan, bring 5 cups water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a large bowl, combine the asparagus, mushrooms, artichokes, broccoli, cauliflower, red pepper, olives, cheese and pepperoncini.
In a small bowl, whisk the vinaigrette ingredients; pour over salad and toss to coat. Cover and refrigerate for 2 hours before serving. Yield: 8 servings.

Editor's Note: Look for pepperoncinis (pickled peppers) in the pickle and olive section of your grocery store.

Nutritional Facts 1-1/2 cups equals 244 calories, 15 g fat (4 g saturated fat), 14 mg cholesterol, 767 mg sodium, 17 g carbohydrate, 3 g fiber, 9 g protein.

Originally published as Fresh Antipasto Salad in The Taste of Home Cookbook , p66

Fresh Mozzarella Facts

Compared to the more firm texture of most commercially produced mozzarella, fresh mozzarella is soft and moist. The flavor is mild, delicate and somewhat milky. Fresh mozzarella is usually shaped into balls and stored in brine. After buying fresh mozzarella, it should be refrigerated in the brine and eaten within a few days.