Antipasto Bowl

Recipe by Julesong
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 7mins
SERVES: 18-20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare a bowl of ice water.
  • In a covered pan, steam the sliced asparagus for 4 minutes; drain and plunge the asparagus into the ice water, then drain well.
  • In a large bowl, combine the asparagus, mushrooms, bell pepper, black olives, mozzarella cubes, artichoke hearts, and pepperoncini.
  • In a small bowl combine the vinegars and remaining ingredients and whisk well (or put it in a jar, cover, and shake well).
  • Pour the prepared vinaigrette over the vegetable mixture and toss to coat.
  • Place in a covered container and marinate in the refrigerator for at least 2 hours, stirring or shaking occasionally (you can marinate it longer, but no more than 8 hours, because beyond that will effect the texture).
  • Serve either chilled or at room temperature.
  • Note: also good with cherry tomatoes added.
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