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Marinated Italian Salad

low fat, salads/dressings

1/4 cup defatted chicken broth
2 tablespoons olive oil
2 tablespoons thinly-sliced scallion tops
2 teaspoons dried Italian seasoning
2 teaspoons lemon juice
2 teaspoons cider vinegar
1/4 teaspoon salt; (optional)
1/8 teaspoon freshly-ground black pepper
2 drops hot-pepper sauce - (to 3)
4 cups small broccoli florets
1 cup water
14 1/2 ounces water-packed artichoke heart quarte; (1 jar), well drained
6 plum tomatoes; quartered
1 large sweet red pepper; chopped

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. Comments: Serve this colorful, chunky vegetable salad with lasagna or other pasta dishes. If you like, it can be made up to a day ahead. 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" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 45 Calories (kcal); 4g Total Fat; (66% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 72mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 1 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Yield: 8 servings

Preparation Time: 0:00

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