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| Marinated Vegetable Salad Recipe |
Category: Other / Sides
Rating:
N/A
Servings: 6
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Ingredients
2 cup small fresh cauliflower flowerets
3/4 cup diaglonally sliced carrot
1 cup diaglonally sliced celery
1/2 cup sliced red bell pepper
1/4 cup sliced pitted ripe olives
1 14-oz can quartered artichoke heart; s, drained
6 tablespoon white wine vinegar
2 teaspoon olive oil
1 teaspoon dried italian seasoning
1/8 teaspoon crushed red pepper
Cooking Directions:
Arrange cauliflower and carrot in a vegetable steamer over boiling water. Cover and steam 3 minutes or until vegetables are crisp-tender. Plunge into cold water; drain.
Combine cauliflower mixture, celery, and next 3 ingredients in a bowl; toss gently, and set aside. Combine vinegar and next 3 ingredients in a bowl; stir well. Pour over vegetalbles; toss gently to coat. Cover and chill.
Yield: 6 servings of 1 cup Per serving: Cal 60 (36% from fat) / Prot 2g / Fat 2.4g (Sat 0.5g, Mono 1.6g, Poly 0.4g) / Carb 9g / Fiber 2.3g / Chol 0mg / Iron 1.54mg / Sodium 202mg / Calcium 50mg Recipe By : Cooking Light mag
sides
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