Antipasto Salad

This recipe is one of my adopted children. It was modified from the Nantucket Times.

• Ready In: 2 hrs 30 mins
• Serves: 4-6

Ingredients

• 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 1/2ounce) 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

Directions

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.