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Fresh Antipasto Salad

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

8 ServingsPrep: 40 min. + chilling

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

2 of 2

Fresh Antipasto Salad (continued)

Directions (continued)

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.

Nutrition 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.