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Marinated Vegetable Salad

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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>

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