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
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
