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 TimePrep: 40 min. + chilling
Makes16 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 NoteLook for pepperoncini (pickled peppers) in the pickle and olive section of your grocery store.
Originally published as Antipasto Salad in Taste of Home Cookbook Contest 2010/2011
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