Antipasto Bowl

Antipasto Bowl




Classic Italian mixture of cheeses, vegetables, and a light vinaigrette.



Servings
Ingredients
3/4 lb fresh asparagus , cut into 2 inch pieces
3 cup fresh mushrooms , quartered
8 oz medium red bell peppers , cut into strips
1/2 cup canned black olives , pitted
3 oz low moisture, part skim mozzarella cheese , cubed
14 oz canned artichokes hearts, drained , quartered
1 cup pepperoncini peppers , drained
1/3 cup cider vinegar
1/4 cup chopped parsley
2 tbsp extra virgin olive oil
2 tsp ground oregano
1 tsp sugar
1/4 tsp salt
1/4 tsp black pepper
3 medium garlic cloves , minced


Directions
1 Steam asparagus for 2 minutes, drain and place into an ice bath; drain again.
2 Mix asparagus with mushrooms, red bell peppers, olives, cheese, artichoke hearts, and pepperoncini peppers in a serving bowl.
3 Whisk together vinegar, parsley, oil, oregano, sugar, salt, pepper, and garlic. Drizzle dressing over salad and toss. Wrap with plastic wrap and chill for at least 2 hours.
Additional Information
This can be served chilled or at room temperature and stored in the refrigerator for up to 8 hours.




Nutrition Facts
Makes 20 servings
Serving Size: 0.5 cup
Amount Per Serving
Calories 55
Total Carbs 5.1 g
Dietary Fiber 2.5 g
Sugars 1.6 g
Total Fat 2.9 g
Saturated Fat 0.8 g
Unsaturated Fat 2.1 g
Potassium 186.8 mg
Protein 2.7 g
Sodium 238 mg
Dietary Exchanges
1/2 Fat, 1 Vegetable