* Exported from MasterCook *
Marinated Vegetable Salad
Recipe By : Quick & Easy Menus - 1 Point
Serving Size : 8 Preparation Time :0:00
Categories : Salads Side Dishes
Amount Measure Ingredient -- Preparation Method
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2 2/3 cups small cauliflower florets
1 1/2 cups diagonally sliced carrot
1 1/3 cups diagonally sliced celery
2/3 cup sliced red bell pepper
1/3 cup sliced ripe olives
1 14 oz. can quartered artichoke hearts -- drained
1/2 cup white wine vinegar
1 tablespoon olive oil
1 1/4 teaspoons dried Italian seasoning
1/4 teaspoon crushed red pepper
1. Steam cauliflower and carrot, covered , 3 minutes or until crisp-tender. Rinse under cold water and drain. Combine cauliflower mixture, celery, and next 3 ingredients in a bowl; toss gently. Combine vinegar and next 3 ingredients; stir well. Pour over vegetables, and toast gently to coat. Cover and chill. Yield: 8 servings.(serving size: 1 cup)
POINTS: 1; Exchanges: 2 Veg, 1/2 Fat. Per serving: Cal 69(34% from fat); Pro 2.8g; Fat 2.6g(sat 0.4g); Carb 11.4g; Fiber 2.6g; Chol 0mg; Iron 1.6mg: Sod 200mg; Calc 56mg.
MC Formatted by Sue B 6-4-98, submitted to the forum 6-4-98. Resubmitted 1-31-00.
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