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.
