Ingredients
3 cups cut fresh asparagus (2-inch pieces)3 cups quartered fresh mushrooms2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered1-1/2 cups chopped fresh broccoli5 ounces fresh mozzarella cheese pearls1 cup chopped fresh cauliflower1 cup julienned sweet red pepper1 cup pitted Greek olives8 pepperoncini, slicedVINAIGRETTE:2/3 cup cider vinegar1/4 cup olive oil1/4 cup minced fresh parsley4 garlic cloves, minced1 tablespoon sugar2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano1 teaspoon honey1/4 teaspoon salt1/4 teaspoon pepper
Preparation
In a large saucepan, bring 5 cups 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.
In a large bowl, combine mushrooms, artichokes, broccoli, cheese, cauliflower, red pepper, olives, pepperoncini and cooked asparagus.
In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Refrigerate, covered, 2 hours before serving.
