ANTIPASTO BOWL

ANTIPASTO BOWL image

Number Of Ingredients 15

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Ingredients

3 cups (2-inch) sliced asparagus (about 3/4 pound)
3 cups quartered mushrooms (about 3/4 pound)
1 cup red bell pepper strips
1/2 cup pitted ripe olives
3 ounces part-skim mozzarella cheese, cubed (about 2/3 cup)
1 (14-ounce) can quartered artichoke hearts, drained
1 (11.5-ounce) jar pickled pepperoncini peppers, drained
1/3 cup cider vinegar
1/4 cup finely chopped fresh parsley
2 tablespoons extra-virgin olive oil
2 teaspoons dried oregano
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, minced

Steps:

1. Steam asparagus, covered, for 2 minutes. Drain and plunge into ice water; drain well. Combine the asparagus, mushrooms, and the next 5 ingredients (mushrooms through pepperoncini peppers) in a large bowl. 2. Combine vinegar and remaining ingredients in a small bowl; stir well with a whisk. Pour vinaigrette over the vegetable mixture, tossing gently to coat. 3. Cover and marinate in refrigerator 2 hours; stir occasionally. Note: Can be served chilled or at room temperature. Yield: 20 servings (serving size: 1/2 cup) NUTRITION PER SERVING CALORIES 49(50% from fat) FAT 2.7g (sat 0.7g,mono 1.5g,poly 0.3g) PROTEIN 2.5g CHOLESTEROL 2mg CALCIUM 50mg SODIUM 263mg FIBER 1.2g IRON 1.2mg CARBOHYDRATE 5g

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