Our Christmas Favorite Antipasta

My mom got us all hooked on this terrific salad recipe, originally published in the December 2000 issue of Cooking Light Magazine.

Ingredients

3 cups asparagus, cut in 2-inch lengths

3 cups mushrooms, quartered 

1 cup red bell pepper strips

3 oz mozarella cheese, in 1/2-inch cubes

1/2 cup pitted ripe olives

14 oz can artichoke hearts, quartered & drained

11 1/2 oz jar pepperoncini, drained

Steam asparagus for 2 minutes, then plunge into ice-water to chill. Drain. Combine with all other ingredients. Stir with dressing. Chill for 45 minutes to 2 hours. Do not make this more than 8 hours ahead, or freshness will be gone.

For the Dressing:

1/3 cup cider vinegar

2 tablespoons olive oil

3 cloves garlic, minced

1/4 cup parsley, finely chopped

2 teaspoons dried oregano

1 teaspoon sugar

1/4 teaspoon each of salt & pepper

Put everything in a small jar with a lid. Shake to combine.