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Marinated Vegetables

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

?

Ready

3 hrs
Low 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
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¾ cup carrots
cut diagonally
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1 cup celery
cut diagonally
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½ cup sweet red bell peppers
sliced
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¼ cup olives
pitted
* Camera
14 ounces artichoke hearts
canned, in water
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¼ cup salad dressing, italian, low-fat
fat-free
teaspoon red pepper flakes
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Ingredients

Amount Measure Ingredient Features
473 ml broccoli florets
fresh
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177 ml carrots
cut diagonally
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237 ml celery
cut diagonally
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118 ml sweet red bell peppers
sliced
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59 ml olives
pitted
* Camera
404.6 ml/g artichoke hearts
canned, in water
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59 ml salad dressing, italian, low-fat
fat-free
0.6 ml red pepper flakes
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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

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Nutrition Facts

Serving Size 146g (5.1 oz)
Amount per Serving
Calories 5521% 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?
 

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