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Marinated Italian Salad

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, C
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Defatted chicken broth

  2. 2 tablespoons 30ml Olive oil

  3. 2 tablespoons 30ml Thinly-sliced scallion tops

  4. 2 teaspoons 10ml Dried Italian seasoning

  5. 2 teaspoons 10ml Lemon juice

  6. 2 teaspoons 10ml Cider vinegar

  7. 1/4 teaspoon 1 1/3ml Salt -

  8. 1/8 teaspoon 0.6ml Freshly-ground black pepper

  9. 2 Hot-pepper sauce - (to 3)

  10. 4 cups 584g / 20oz Small broccoli florets

  11. 1 cup 237ml Water

  12. 14 1/2 oz 411g Water-packed artichoke heart quarters - (1 jar), well drained

  13. 6 Plum tomatoes - quartered

  14. 1 Sweet red pepper - chopped (large)

Instructions Jump to Ingredients ↑

  1. In a large bowl, whisk together the broth, oil, scallions, Italian seasoning, lemon juice, vinegar, salt (if using), black pepper and hot-pepper sauce.

  2. 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.

  3. Add the artichokes, tomatoes and red peppers. Toss to coat the vegetables well. Cover and marinate at room temperature for 20 minutes.

  4. This recipe yields 8 servings.

  5. Nutritional Information Per Serving: Calories: 92; Fat: 4.1 grams (35% of calories ); Cholesterol: 0 milligrams; Sodium: 92 milligrams; Fiber (grams) 5.2.

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