Antipasto Salad

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 3 cups asparagus, sliced
• 3 cups mushrooms, quartered
• 1 cup red bell pepper, strips
• 1/2 cup pitted olive (i use a variety of olives)
• 3 ounces mozzarella cheese, cubed
• 1 (14 ounce) can artichoke hearts, drained
• 1 (11 1/2 ounce) can pepperoncini peppers, drained
• 1/3 cup cider vinegar
• 1/4 cup flat leaf parsley, chopped finely
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 3 garlic cloves, minced

Recipe

• 1 steam asparagus, covered, for two minutes. drain and plunge into ice water; drain well. combine asparagus, mushrooms, bell pepper strips, olives, cheese, artichoke hearts and pepperoncini peppers in a large bowl.
• 2 combine remaining ingredients in a small bowl; stir well with a whisk. pour this mixture over the vegetables, tossing gently to coast. cover and refrigerate for 2 hours, stirring occasionally.