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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A delicious assortment of vegetablesasparagus, artichokes, broccoli, cauliflower and mushroomsare marinated in homemade vinaigrette seasoned with garlic and fresh parsley and oregano.Lynda Barron, McFarland, Wisconsin 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 |
Directions:
1. 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.
2. In a large bowl, combine mushrooms, artichokes, broccoli, cheese, cauliflower, red pepper, olives, pepperoncini and cooked asparagus.
3. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Refrigerate, covered, 2 hours before serving. Yield: 16 servings (3/4 cup each).
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