ezRecipe-Zee: Cooking Recipe: How to make Marinated Italian Salad

Marinated Italian Salad

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Date Added:	February 29, 2008
Calories:
Serves:	8
Prep. Time:	0:00
Category:	Low Fat, Salads / Dressings

Ingredients:

1/4   cup           defatted chicken broth
2     tablespoons   olive oil
2     tablespoons   thinly-sliced scallion tops
2     teaspoons     dried Italian seasoning
2     teaspoons     lemon juice
2     teaspoons     cider vinegar
1/4   teaspoon      salt
1/8   teaspoon      freshly-ground black pepper
2     drops         hot-pepper sauce - (to 3)
4     cups          small broccoli florets
1     cup           water
14 1/2ounces        water-packed artichoke heart quarters
6                   plum tomatoes
1     large         sweet red pepper

Directions: one line for each direction. When saved the lines will be numbered.

In a large bowl, whisk together the broth, oil, scallions, Italian seasoning, lemon juice, vinegar, salt (if using), black pepper and hot-pepper sauce.
In a medium saucepan, combine the broccoli and water. Cover and bring to a boil over high heat. Reduce the heat and simmer for 1 to 2 minutes, or just until the broccoli is bright green. Drain in a colander and rinse with cold running water. Drain well and add to the bowl with the dressing.
Add the artichokes, tomatoes and red peppers. Toss to coat the vegetables well. Cover and marinate at room temperature for 20 minutes.
This recipe yields 8 servings.
Comments: Serve this colorful, chunky vegetable salad with lasagna or other pasta dishes. If you like, it can be made up to a day ahead.
Nutritional Information Per Serving: Calories: 92; Fat: 4.1 grams (35% of calories); Cholesterol: 0 milligrams; Sodium: 92 milligrams; Fiber (grams) 5.2.

Notes:
Weight Watcher points calculated at 1

Nutrition Facts not Available

Rating: ()

Added On: February 29, 2008

* Prevention's Recipe Archive at http://www.prevention.com/cooking