Antipasto Bowl - cooking recipe

Ingredients
    3 c. (2-inch) sliced asparagus (about 3/4 lb.)
    3 c. quartered mushrooms (about 3/4 lb.)
    1 c. red bell pepper strips
    1/2 c. pitted ripe olives
    3 oz. Mozzarella cheese, cubed (about 2/3 c.)
    1 (14 oz.) can quartered artichoke hearts, drained
    1 (11.5 oz.) jar pickled pepperoncini peppers, drained
Preparation
    Steam asparagus, covered, for 2 minutes. Drain and plunge into ice water. Drain well. Combine the asparagus, mushrooms and the next 5 ingredients in a large bowl. See Antipasto Dressing. Yield: 20 servings (serving size 1/2 cup).

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