Marinated Vegetables
Yield
4 servingsPrep
20 minCook
?Ready
3 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | cups |
broccoli florets
fresh |
|
¾ | cup |
carrots
cut diagonally |
|
1 | cup |
celery
cut diagonally |
|
½ | cup |
sweet red bell peppers
sliced |
|
¼ | cup |
olives
pitted |
* |
14 | ounces |
artichoke hearts
canned, in water |
|
¼ | cup |
salad dressing, italian, low-fat
fat-free |
|
⅛ | teaspoon |
red pepper flakes
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
473 | ml |
broccoli florets
fresh |
|
177 | ml |
carrots
cut diagonally |
|
237 | ml |
celery
cut diagonally |
|
118 | ml |
sweet red bell peppers
sliced |
|
59 | ml |
olives
pitted |
* |
404.6 | ml/g |
artichoke hearts
canned, in water |
|
59 | ml |
salad dressing, italian, low-fat
fat-free |
|
0.6 | 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.