Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Nancy Hughes
Recipe by Cooking Light December 2000

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
20 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Note: Can be served chilled or at room temperature.

Nutrition Facts

49 calories; calories from fat 50%; fat 2.7g; saturated fat 0.7g; mono fat 1.5g; poly fat 0.3g; protein 2.5g; carbohydrates 5g; fiber 1.2g; cholesterol 2mg; iron 1.2mg; sodium 263mg; calcium 50mg.
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