Antipasto Bowl

• 3 c. (2 inch) sliced asparagus (about 3/4 lb.)
• 3 c. mushrooms, quartered (about 3/4 lb.)
• 1 c. red bell pepper strips
• 1/2 c. ripe olives, pitted
• 3 oz. part skim mozzarella cheese, cubed (2/3 cup)
• 1 (14 oz.) can quartered artichoke hearts, drained
• 1 (11.5 oz.) jar pickled pepperoncini peppers, drained
• 1/3 c. cider vinegar
• 1/4 c. finely chopped fresh parsley
• 2 Tbsp. extra virgin olive oil
• 2 tsp. dried oregano
• 1 tsp. sugar
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 3 cloves garlic, minced

1. Steam asparagus, covered for 2 minutes.
2. Drain and plunge into ice water.
3. Drain well.
4. Combine the asparagus, mushrooms, and the next 5 ingredients (mushrooms through pepperoncini peppers) in a large bowl.

mushrooms, red bell pepper, ripe olives, mozzarella cheese, quartered artichoke hearts, pepperoncini peppers, cider vinegar, fresh parsley, extra virgin olive oil, oregano, sugar, salt, pepper, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4362 (may not work)