Marinated Vegetablesappetizers, low-fat 2 cup fresh broccoli 3/4 cup carrots, cut diagonally 1 cup celery, cut diagonally 1/2 cup red pepper, sliced 1/4 cup pitted olives* 1 can 14-oz, artichoke hearts, in water 1/4 cup fat-free italian dressing 1/8 teaspoon red pepper 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. |
