Marinated Italian Salad

Recipe Ingredients

1/4 cup	59ml	Defatted chicken broth
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Thinly-sliced scallion tops
2 teaspoons	10ml	Dried Italian seasoning
2 teaspoons	10ml	Lemon juice
2 teaspoons	10ml	Cider vinegar
1/4 teaspoon	1.3ml	Salt - (optional)
1/8 teaspoon	0.6ml	Freshly-ground black pepper
2		Hot-pepper sauce - (to 3)
4 cups	584g / 20oz	Small broccoli florets
1 cup	237ml	Water
14 1/2 oz	411g	Water-packed artichoke heart quarters - (1 jar), well drained
6		Plum tomatoes - quartered
1		Sweet red pepper - chopped (large)

Recipe Instructions

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

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.

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

This recipe yields 8 servings.

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

Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking

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