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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
  • Total Time
    Prep: 40 min. + chilling
  • Makes
    16 servings (3/4 cup each)


  • 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
  • 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


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

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