Published: Cooking Light- 12/01/00
INGREDIENTS Dressing:
3 cups (2-inch) sliced asparagus (about 3/4 pound) 1/4 cup finely chopped fresh parsley
3 cups quartered mushrooms (about 3/4 pound) 2 tablespoons extra-virgin olive oil
1 cup red bell pepper strips 2 teaspoons dried oregano
1/2 cup pitted ripe olives 1 teaspoon sugar
3 ounces part-skim mozzarella cheese, cubed (about 2/3 cup) 1/4 teaspoon salt
1 (14-ounce) can quartered artichoke hearts, drained 1/4 teaspoon black pepper
1 (11.5-ounce) jar pickled pepperoncini peppers, drained 3 garlic cloves, minced
INSTRUCTIONS
Steam asparagus, covered, for 2 minutes. Drain and plunge into ice water; drain well. Combine the asparagus,
mushrooms, and the next 5 ingredients (mushrooms through pepperoncini peppers) in a large bowl.
Combine vinegar and remaining ingredients in a small bowl; stir well with a whisk. Pour vinaigrette over the
vegetable mixture, tossing gently to coat. Cover and marinate in refrigerator 2 hours; stir occasionally.
YIELD: Yield: 20 servings (serving size: 1/2 cup).Note: Can be served chilled or at room temperature.
NUTRITIONAL INFO
calories: 49 carbohydrates: 5 g cholesterol: 2 mg fat: 2.7 g sodium: 263 mg protein: 2.5 g calcium: 50 mg iron:
1.2 mg fiber: 1.2 g
Comments:Love this recipe! I get tired of lettuce for salads. The longer it sets up, the better it taste. This is one recipe you might not want to share with family. I skip the cheese, lower the calories and fat. But if you want to use cheese, smoked gouda, or pepper jack is EXCELLENT!! This keeps for a least a week. I would recommend to add the cheese before serving.