Marinated Vegetable Salad

Recipe By :Cooking Light
Serving Size : 6 Preparation Time :0:15
Categories : Salads

2 cups small fresh cauliflower flowerets
3/4 cup diagonally sliced carrot
1 cup diagonally sliced celery
1/2 cup sliced red bell pepper
1/4 cup sliced pitted ripe olives
14 ounces quartered artichoke hearts -- (1 can) drained
6 tablespoons white wine vinegar
2 teaspoons olive oil
1 teaspoon dried Italian seasoning
1/8 teaspoon crushed red pepper

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 vegetables; toss gently
to coat. Cover and chill. Yield: 6 servings (serving size: 1 cup).

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Per Serving (excluding unknown items): 77 Calories; 2g Fat (23.6% calories
from fat); 3g Protein; 14g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 145mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0
Fruit; 1/2 Fat; 0 Other Carbohydrates.



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