Search
by Ingredient

Marinated Vegetables

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by Girly

YIELD

4 servings

PREP

20 min

COOK

?

READY

3 hrs

Ingredients

2 473
CUPS ML BROCCOLI FLORETS
fresh
¾ 177
CUP ML CARROTS
cut diagonally
1 237
CUP ML CELERY
cut diagonally
½ 118
CUP ML SWEET RED BELL PEPPERS
sliced
¼ 59
CUP ML OLIVES
pitted *
14 404.6
OUNCES ML/G ARTICHOKE HEARTS
canned, in water
¼ 59
0.6
TEASPOON ML RED PEPPER FLAKES

Directions

Steam broccoli and carrots until 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 146g (5.1 oz)
Amount per Serving
Calories 55 21% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 285mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 13%
Sugars g
Protein 6g
Vitamin A 113% Vitamin C 89%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Email this recipe