Steam asparagus, covered, for 2 minutes. Drain and plunge into ice water; drain well. Combine the asparagus, mushrooms, and the next 5 ingredients (mushrooms through pepperoncini peppers) 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.
This assortment of vegetables and cheese takes less than 30 minutes to prepare, but if you want to get as much as possible done in advance, make the vinaigrette a few days early. You can store this appetizer in the refrigerator for up to eight hours, but don't go longer than that, or it will affect the texture and flavor of the ingredients. Note: Can be served chilled or at room temperature.
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|Serving Size: 1 Serving (53g)|
|Recipe Makes: 20|
|Calories from Fat: 59 (78%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 2.7mg||1 %|
|Sodium 63.2mg||2 %|
|Potassium 111.4mg||3 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 2g|
|Protein 2.1g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 76
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