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.