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Antipasto Bowl Recipe

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This recipe for Antipasto Bowl, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leslie Bush
Added: Thursday, September 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
ANTIPASTO VEGGIES
3 c. sliced asparagus
3 c. quartered mushrooms
1 c. red bell pepper strips
1/2 c. pitted black olives
3 oz. mozzarella cheese, cubed (I use feta)
1 (14 oz.) can quartered artichoke hearts, drained
1 (11.5 oz.) jar pepperoncini peppers, drained

DRESSING
1/3 c. cider vinegar
1/4 c. chopped fresh parsley
1 T. olive oil
2 t. dried oregano
1 t. sugar
1/4 t. salt
1/4 t. black pepper
3 garlic cloves, minced

Directions:
Directions:
Steam asparagus, covered, for 2 minutes. Drain and plunge into cold water; drain again. Combine remaining antipasto veggies in large bowl.
Combine dressing ingredients in small bowl. Stir well with whisk or fork. Pour vinaigrette over the vegetable mixture, tossing to coat. Cover and marinate in refrigerator for 2 hours; stir occasionally.
This is a Cooking Light recipe, so it has nutritional info: 49 calories (50% from fat). 5g carbs, 2.5g protein, 2.7g fat, 1.2g fiber, 263mg sodium.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
Lots of chopping!
Personal Notes:
Personal Notes:
This dish draws compliments every time!

 

 

 

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