Ingredients for Antipasto Bowl
- 1 pound fresh asparagus
- 8 ounces fresh mushrooms
- 1 cup chopped bell pepper
- 1 cup pitted Kalamata olives
- 8 ounces fresh mozzarella cheese
- 1 (14 ounce) can artichoke hearts
- 1/2 cup pepperoncini peppers
- 0 Cider Vinegar
- 0 Balsamic Vinegar
- 0 Fresh Parsley
- 0 Fresh Basil
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried oregano
- 0 Sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 0 Garlic Cloves
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How to Make Antipasto Bowl
- Prepare a bowl of ice water.
- Steam 1 pound of sliced asparagus in a covered pan for 4 minutes.
- Immediately transfer the asparagus to the ice water to stop the cooking process. Drain well.
- In a large bowl, combine the asparagus, 8 ounces sliced mushrooms, 1 cup chopped bell pepper (any color), 1 cup pitted Kalamata olives, 8 ounces cubed fresh mozzarella, 1 (14-ounce) can artichoke hearts (drained and quartered), and 1/2 cup pepperoncini peppers (drained).
- In a small bowl, whisk together 1/4 cup red wine vinegar, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the vinaigrette over the vegetable mixture and gently toss to coat.
- Cover and refrigerate for at least 2 hours, or preferably overnight, stirring occasionally to ensure even distribution of the flavors.
- Serve chilled or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
7g
Fat
5g
Carbs
2g
