Marinated Vegetables |
Course : Vegetables
Serves: 4 |
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Ingredients:
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 |
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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.
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Nutritional Information:
33 Calories (kcal); trace Total Fat; (6% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 47mg Sodium |
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