Marianne's Marinated Vegetables

Leonard Cohen's Note:

A 70s recipe from the Chelsea Hotel

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 1 ½ cups fresh broccoli , chopped
• ¾ cup carrot , sliced diagonally
• 1 cup celery , sliced diagonally
• ½ cup red pepper , cut into thin 1 inch slices
• ¼ cup green pepper , cut into thin 1 inch slices
• 12 -14 ounces canned or jarred artichokes , drained and roughly chopped
• 1⁄8; teaspoon ground red pepper (Optional)
• 1 ½ cups fat-free Italian salad dressing

Directions:

1. Steam broccoli, carrots, celery, and peppers till crisp-tender; rinse in cold water to stop the cooking process.
2. Toss broccoli, carrots, celery, peppers, and artichokes in a large bowl.
3. Add dressing and ground red pepper and toss again.
4. Chill a few hours; store refrigerated.
5. Use a slotted spoon to serve.

Reviews

[Mille®]

I made these today for the second time. I used a low-sodium Greek dressing (not fat-free!), added some sliced yellow peppers and beets for extra taste and colour. Served well chilled, they were a delicious light contrast to my homemade very spicy Chinese pork fried rice. This one's a winner.