antipasta salad

By Jody

Ingredients

• VINAIGRETTE:
• 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
• 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

Preparation

Step 1

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.