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Antipasto Salad

Antipasto Salad Recipe

Ingredients

  • 8 oz quartered fresh mushrooms
  • 1-1/2 cups chopped fresh broccoli
  • 5 ounces feta cheese
  • 1 cup chopped fresh cauliflower
  • 1 cup julienned sweet red pepper
  • 1 cup pitted Greek olives
  • 8 pepperoncini, sliced
  • VINAIGRETTE:
  • 2/3 cup cider vinegar
  • 1/4 cup olive oil
  • 1/4 cup minced fresh parsley
  • 4 garlic cloves, minced
  • 1 tablespoon sugar
  • 2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

 In a large bowl, combine mushrooms, broccoli, cheese, cauliflower, red pepper, olives and pepperoncini.

In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Refrigerate, covered, 2 hours before serving.