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 ---