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GMSA: David's Cooking Show - Antipasto Salad
Tue, Jun 22
|Zoom
David's Cooking Show happens most Tuesday's at 2pm. He shows you how to make all sorts of recipes! This week's episode is Antipasto Salad. To join, go to zoom.us and click "Join a Meeting" in the top right-hand corner. Then, enter Meeting ID: 905-238-684
Registration is Closed
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Time & Location
Jun 22, 2021, 2:00 PM – 3:00 PM
Zoom
About the Event
OPEN meeting on Zoom.us. Meeting ID 905-238-684
Click here to get a copy of the recipe
Antipasto Salad
Serves 16
Ingredients
- 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 sliced pepperoncini green peppers (they come in a jar)
- Salad Dressing
Directions
- 1. In a large saucepan, bring 5 cups of 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.
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