Marinated Provolone Salad

2/3 cup olive oil
1/3 cup white wine vinegar
1 clove garlic, minced
1 tsp dried oregano
1/8 tsp salt
Three 6 oz mild provolone cheese, cut into 1/4-inch slices
2 cup small mushrooms
1 cup asparagus tips, blanched

Blend together oil, vinegar, garlic, oregano and salt. Cut each provolone slice into 6 wedges.

Arrange cheese, mushrooms and asparagus in glass baking dish. Pour dressing over cheese and vegetables. Chill.

Cover. Marinate in refrigerator 4 hours or overnight; spooning marinade over cheese and vegetables occasionally. Drain, reserving marinate. Arrange on serving platter. Serve with reserved marinade.

Makes 4 servings.

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Cajun Country -- New Iberia, Louisiana