| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Side dishes, Salads* | 6 | Servings | |
INGREDIENTS
| 2 | c | Small fresh cauliflower flowerets |
| 3/4 | c | Diaglonally sliced carrot |
| 1 | c | Diaglonally sliced celery |
| 1/2 | c | Sliced red bell pepper |
| 1/4 | c | Sliced pitted ripe olives |
| 1 | 14-oz can quartered artichoke hearts; drained | |
| 6 | tb | White wine vinegar |
| 2 | ts | Olive oil |
| 1 | ts | Dried Italian seasoning |
| 1/8 | ts | Crushed red pepper |
INSTRUCTIONS
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 Posted to EAT-L Digest 7 November 96 Date: Fri, 8 Nov 1996 08:51:32 +0100 From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>
A Message from our Provider:
“Famous last words: I did it my way”