4th of July Recipe – Antipasto Salad


If you are here in the USA this weekend, chances are you will head off to a 4th of July Celebration. Rather than showing up with the typical side dish, or the dreaded veggie tray, try this simple recipe that requires very little prep and tastes amazing!  This way you can load your plate with veggies with a side of hamburger.



Antipasto Salad

recipe: Cooking Light shared by 43fitness.com

3 cups (2″) sliced asparagus (about 3/4 lb)
3 cups quartered mushrooms (about 3/4 lb)
1 cup red bell pepper cut into strips
1/2 cup pitted ripe olives
3 oz. part-skim mozzarella cheese, cubed (about 2/3 cup)
1 (14 oz) can quartered artichoke hearts, drained
1 (11.5 oz) jar pickled pepperoncini peppers, drained
1/3 cup cider vinegar
1/4 cup finely chopped fresh parsley (i cheated and use dried)
2 tbl extra-virgin olive oil
2 tbl dried oregano
1/4 tsp salt
1/4 tsp blk pepper
3 garlic cloves minced

  1. Steam asparagus, covered for 2 min. Drain and plunge into ice water; drain well. Combine the asparagus, mushrooms, and the next 5 ingredients (mushrooms through pepperoncini peppers) in large bowl.
  2. Combine vinegar and remaining ingredients in a small bowl; stir well with a whisk. Pour vinaigrette over the vegetable mixture, tossing gently to coat. Cover and marinate in fridge for 2 hrs. Yield 20 (1/2 cup) servings. Serve chilled or @ room temp.

Thank you 43fitness.com for introducing it to me years ago. It has been my favorite pot luck dish ever since.  By the way, I will sometimes make this salad on Sunday and put the 1/2 cup serving over two handfuls of spinach or greens as a lunch all week long too!

Happy 4th everyone!