Recipe - Marinated Vegetable Salad

2 cup Small fresh cauliflower
flowerets
Three fourths cup Diaglonally cut or sliced up carrot
1 cup Diaglonally cut or sliced up celery
One half cup Sliced red bell pepper
One fourth cup Sliced pitted ripe olives
1 14oz can quartered
artichoke hearts; drained
6 tablespoon White wine vinegar
2 teaspoon 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 crisptender. 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

Posted to EATL Digest 7 November 96

Date: Fri, 8 Nov 1996 08:51:32 +0100

From: Kaye Sykes Sykes.Kaye@UNIFACE.NL