- 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.