3 c. (2-inch) sliced asparagus (about 3/4 lb.)
3 c. quartered mushrooms (about 3/4 lb.)
1 c. red bell pepper strips
1/2 c. pitted ripe olives
3 oz. Mozzarella cheese, cubed (about 2/3 c.)
1 (14 oz.) can quartered artichoke hearts, drained
1 (11.5 oz.) jar pickled pepperoncini peppers, drained

Steam asparagus, covered, for 2 minutes. Drain and plunge into ice water. Drain well. Combine the asparagus, mushrooms and the next 5 ingredients in a large bowl. See Antipasto Dressing.

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