Fresh Antipasto Salad

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