Becky Luigart-Stayner
20 servings (serving size: 1/2 cup)

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.

How to Make It

Step 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.

Step 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.

Step 3

Note: Can be served chilled or at room temperature.

Ratings & Reviews

try2bhealthy's Review

December 25, 2010
This is an AMAZING dish! I make it for practically every get-together, no matter what time of year! Always a huge hit and absolutely beautiful to present! I love that it is so easy, and can go from chilled to room temp. Can sit out as part of buffet for several hours. So low maintenance!

rutherann's Review

January 08, 2010
It was great!! Fixed for my best friends who cook alot and they went crazy. My question for anyone that can help me are all "pepperocinis" pickled? I kept trying to find "pickled pepperocinis" and when I found the regular ones was hesitant to use them - turned out great so I guess that it was "pickled' meant!

sirrah231's Review

June 25, 2009
Really easy to put together, especially if you make the vinaigrette ahead. Served this to my book club as part of an Italian-themed menu, and it was a big hit.

JonniDee's Review

February 10, 2011
I made this for Super Bowl and then forgot to put it out. So I had a HUGE salad to eat this week. It was SO good, and only got better each day. Day 4 was even better than day 1. It's the perfect salad to make at the start of a workweek for lunches. In lunch portions, it really only served about 4. Yum!

tkirkland's Review

December 09, 2009
Healthy and delicious! I served it at a holiday party - not quite the summer gathering I suppose it was intended for - and it was still a hit. The recipe is very modifiable - just throw in whatever veggies you feel like eating. I used asparagus, Spanish olives, red bell pepper, grape tomatoes, and mozzarella. I'll definitely make it again.

Chanson's Review

June 17, 2009
I made this for a girlfriends surprise b-day party and it was a big hit! Very healthy and what a way to get your veggies in for the day! I'd recommend this for an appetizer & sidedish to any summer meal!