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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.