I thought that I would share this tasty appetizer that I often make when we have friends over for supper. It's healthy and fairly low carb. I have to admit that I don't make it for it's fine nutritional profile, but rather because it is downright delicious! I often vary the fresh veggies (different peppers etc) and cheese (excellent with asiago). Sometimes I add cubed salami and call it lunch!

Antipasto Bowl

This appetizer should be made two hours in advance.


3 cups (2-inch) sliced asparagus (about 3/4 pound)

3 cups quartered mushrooms (about 3/4 pound)

1 cup red bell pepper strips

1/2 cup pitted ripe olives

3 ounces part-skim mozzarella cheese, cubed (about 2/3 cup)

1 (14-ounce) can quartered artichoke hearts, drained

1/3 cup cider vinegar

1/4 cup finely chopped fresh parsley

1/4 cup tablespoons extra-virgin olive oil

2 teaspoons dried oregano

1 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

3 garlic cloves, minced

Steam asparagus, covered, for 2 minutes. Drain and plunge into ice water; drain well. Combine the asparagus, mushrooms, and the next 4 ingredients in a large bowl.

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 refrigerator 2 hours; stir occasionally.

Note: Can be served chilled or at room temperature.

Angie