Fresh Antipasto Salad

Name: Fresh Antipasto Salad
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 16 servings (3/4 cup each).
Cuisine: Italian Recipes, Italian Salad Recipes, Italian Vegetarian Recipes
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; 5 ounces fresh mozzarella cheese pearls; 1 cup chopped fresh cauliflower; 1 cup julienned sweet red pepper; 1 cup pitted Greek olives; 8 pepperoncini, sliced; 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

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

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
5 ounces fresh mozzarella cheese pearls
1 cup chopped fresh cauliflower
1 cup julienned sweet red pepper
1 cup pitted Greek olives
8 pepperoncini, sliced
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; cook, uncovered, 2-4 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry.
In a large bowl, combine mushrooms, artichokes, broccoli, cheese, cauliflower, red pepper, olives, pepperoncini and cooked asparagus.
In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Refrigerate, covered, 2 hours before serving.