FRESH ANTIPASTO SALAD

Fresh Antipasto Salad image

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 19

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

Steps:

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.

Nutrition Facts :