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HEALTHY RECIPE-OF-THE-MONTH
Asparagus-Mushroom Bowl
Cold Greek-style dish for a hot summer day! ==========================================

  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 (11.5-ounce) jar pickled pepperoncini peppers, drained
  1/3 cup cider vinegar
  1/4 cup finely chopped fresh parsley
  2 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

1. 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.

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 refrigerator 2 hours; stir occasionally.

Yield: 20 servings (serving size: 1/2 cup)

Nutritional Information per Serving: Calories 49; Fat 2.7g; Protein 2.5g; Carbohydrates 5g; Fiber 1.2g; Cholesterol 2mg; Iron 1.2mg; Sodium 263mg; Calcium 50mg

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