Marinated Vegetables

Course : Vegetables
Serves: 4
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2 cups fresh broccoli
3/4 cup carrots -- cut diagonally
1 cup celery -- cut diagonally
1/2 cup red pepper -- sliced
1/4 cup pitted olives*
14 ounces artichoke hearts, in water
1/4 cup fat-free italian dressing
1/8 teaspoon red pepper

Preparation / Directions:

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.


Nutritional Information:

33 Calories (kcal); trace Total Fat; (6% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 47mg Sodium

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