Antipasto Bowl

Becky Luigart-Stayner

This assortment of vegetables and cheese takes less than 30 minutes to prepare, but if you want to get as much as possible done in advance, make the vinaigrette a few days early. You can store this appetizer in the refrigerator for up to eight hours, but don't go longer than that, or it will affect the texture and flavor of the ingredients.

Yield: 20 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 49
  • Calories from fat: 50%
  • Fat: 2.7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.5g
  • Carbohydrate: 5g
  • Fiber: 1.2g
  • Cholesterol: 2mg
  • Iron: 1.2mg
  • Sodium: 263mg
  • Calcium: 50mg

Ingredients

  • 3 cups (2-inch) sliced asparagus (about 3/4 pound)
  • 3 cups quartered mushrooms (about 3/4 pound)
  • 1 cup red bell pepper strips
  • 1/2 cup pitted ripe olives
  • 3 ounces part-skim mozzarella cheese, cubed (about 2/3 cup)
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 1 (11.5-ounce) jar pickled pepperoncini peppers, drained
  • 1/3 cup cider vinegar
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 garlic cloves, minced

Preparation

  1. Steam asparagus, covered, for 2 minutes. Drain and plunge into ice water; drain well. Combine the asparagus, mushrooms, and the next 5 ingredients (mushrooms through pepperoncini peppers) in a large bowl.
  2. Combine vinegar and remaining ingredients in a small bowl; stir well with a whisk. Pour vinaigrette over the vegetable mixture, tossing gently to coat. Cover and marinate in refrigerator 2 hours; stir occasionally.
  3. Note: Can be served chilled or at room temperature.
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