Antipasto Bowl

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 20

This Cooking Light recipe is a tasty and versatile assortment of vegetables and cheese. It takes less than 30 minutes to prepare, but if you want to get as much as possible done in advance, make the vinaigrette a few days early. Read more . I found it keeps well for a couple of days in the fridge. Feel free to change up the ingredients to suit your taste.

Ingredients:

note: i am going to show you the original recipe from cooking light. however, ihave changed some things from time to time and i will show you those alternatives as well.

3 cups (about 3/4 pound) sliced asparagus, cut into 2-inch pieces (can sub fresh green beans)

3 cups (about 3/4 pound) quartered mushrooms

1 cup red bell pepper strips (can sub roasted red bell peppers, drained)

1 cup pitted ripe olives (i used black and green olives and sliced them in half)

3-ounces part-skim mozzarella cheese, cubed (i always use at least 8-ounces and sometimes more)

1 (14-ounce) can quartered artichoke hearts, drained

1 (11.5-ounce) jar pickled pepperoncini peppers, drained

delicious additions - but totally optional

1 pint of grape tomatoes, cut in halves

2 cucumbers, peeled and seeded and cut into half slices

1 red onion, quarted and cut in thin slices

1 can of cannelini beans, rinsed and drained

1-2 cups of pepperoni, sopressata, salami, etc.

vinaigrette: (you may want to double this depending on extra ingredients you add to the salad above)

1/3 cup cider vinegar

1/4 cup finely chopped fresh parsley

2 tablespoons extra-virgin olive oil

2 teaspoons dried oregano

1 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

3 garlic cloves, minced

Directions:

1. Steam asparagus/green beans, covered, for 2 minutes. Drain and plunge into ice water; drain well.
2. Combine the first 8 ingredients (mushrooms through pepperoncini peppers) in a large bowl. Add any optional items you choose at this point as well.
3. Combine vinegar and remaining ingredients in a small bowl; stir well with a whisk. Pour vinaigrette over the vegetable mixture, tossing gently to coat.
4. Cover and marinate in refrigerator 2 hours; stir occasionally.
5. Note 2: Can be served chilled or at room temperature.
6. Note 3: This makes 20 servings (serving size: 1/2 cup), but will can yield more with optional ingredients added.

By RecipeOfHealth.com