Antipasto Bowl
This is a nice assortment of veggies and cheese to take to a picnic or potluck, and is quick and easy to put together! You can make the vinaigrette ahead of time, if you like. From Cooking Light. Prep time includes chilling.
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INGREDIENTS
Nutrition- 3
- 3
- 1
- 1⁄2cup pitted ripe black olives
- 4
- 1
- 1(11 1/2 ounce) jar pickled pepperoncini peppers, drained
- 1⁄3cup cider vinegar
- 1teaspoon balsamic vinegar
- 2tablespoons finely chopped fresh parsley
- 3tablespoons chopped fresh basil
- 2tablespoons extra virgin olive oil
- 1teaspoon dried oregano
- 1⁄4
- 1⁄4
- 1⁄4
- 3
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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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