Source: dLife

Classic Italian mixture of cheeses, vegetables, and a light vinaigrette.

Servings

0.75 lb fresh asparagus , cut into 2 inch pieces
3 cup fresh mushrooms , quartered
8 oz medium red bell peppers , cut into strips
0.5 cup canned black olives , pitted
3 oz low moisture, part skim mozzarella cheese , cubed
14 oz canned artichokes hearts, drained , quartered
1 cup pepperoncini peppers , drained
0.33 cup cider vinegar
0.25 cup chopped parsley
2 tbsp extra virgin olive oil
2 tsp ground oregano
1 tsp sugar
0.25 tsp salt
0.25 tsp black pepper
3 medium garlic cloves , minced

1 Steam asparagus for 2 minutes, drain and place into an ice bath; drain again.
2 Mix asparagus with mushrooms, red bell peppers, olives, cheese, artichoke hearts, and pepperoncini peppers in a serving bowl.
3 Whisk together vinegar, parsley, oil, oregano, sugar, salt, pepper, and garlic. Drizzle dressing over salad and toss. Wrap with plastic wrap and chill for at least 2 hours.

This can be served chilled or at room temperature and stored in the refrigerator for up to 8 hours.