Fresh Antipasto Salad

• 3 cups cut fresh asparagus (2-inch pieces)
• 3 cups quartered fresh mushrooms
• 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
• 1-1/2 cups chopped fresh broccoli
• 5 ounces fresh mozzarella cheese pearls
• 1 cup chopped fresh cauliflower
• 1 cup julienned sweet red pepper
• 1 cup pitted Greek olives
• 8 pepperoncini, sliced
• 2/3 cup cider vinegar
• 1/4 cup olive oil
• 1/4 cup minced fresh parsley
• 4 garlic cloves, minced
• 1 tablespoon sugar
• 2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. In a large saucepan, bring 5 cups water to a boil. Add asparagus; cook, uncovered, 2-4 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry.
2. In a large bowl, combine mushrooms, artichokes, broccoli, cheese, cauliflower, red pepper, olives, pepperoncini and cooked asparagus.
3. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Refrigerate, covered, 2 hours before serving.

fresh asparagus, mushrooms, water, fresh broccoli, mozzarella cheese, fresh cauliflower, sweet red pepper, olives, pepperoncini, cider vinegar, olive oil, fresh parsley, garlic, sugar, fresh oregano, honey, salt, pepper

Taken from www.tasteofhome.com/recipes/fresh-antipasto-salad/ (may not work)