Antipasto Salad

• 3 cups asparagus, sliced
• 3 cups mushrooms, quartered
• 1 cup red bell pepper, strips
• 12 cup pitted olive (I use a variety of olives)
• 3 ounces mozzarella cheese, cubed
• 1 (14 ounce) can artichoke hearts, drained
• 1 (11 1/2 ounce) can pepperoncini peppers, drained
• 13 cup cider vinegar
• 14 cup flat leaf parsley, chopped finely
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 14 teaspoon salt
• 14 teaspoon fresh ground pepper
• 3 garlic cloves, minced

1. Steam asparagus, covered, for two minutes.
2. Drain and plunge into ice water; drain well.
3. Combine asparagus, mushrooms, bell pepper strips, olives, cheese, artichoke hearts and pepperoncini peppers in a large bowl.
4. Combine remaining ingredients in a small bowl; stir well with a whisk.
5. Pour this mixture over the vegetables, tossing gently to coast.
6. Cover and refrigerate for 2 hours, stirring occasionally.

mushrooms, red bell pepper, olive, mozzarella cheese, pepperoncini peppers, cider vinegar, flat leaf parsley, olive oil, oregano, salt, ground pepper, garlic

Taken from www.food.com/recipe/antipasto-salad-128294 (may not work)