Marinated vegetables

Yield: 4 servings

Measure Ingredient
2 cups Fresh Broccoli
¾ cup Carrots, cut diagonally
1 cup Celery, cut diagonally
½ cup Red pepper, sliced
¼ cup Pitted olives*
1 can 14-oz, artichoke hearts, in water
¼ cup Fat-free Italian Dressing
⅛ teaspoon Red pepper

Steam broccoli and carrots till crisp; rinse in cold water to stop the cooking process. Toss broccoli, carrots and remaining veggies in a large bowl. Add dressing and red pepper and toss again. Chill a few hours; serve on a large platter. Converted by MMCONV vers. 1⅖ ---

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