Creole-Marinated Vegetables

Southern Living
Makes 8 sesrvings (serving size: 1-cup)


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1 pound fresh broccoli, trimmed and cut into florets
2 large carrots, peeled and sliced, or 2 cups baby carrots, sliced
1 (8-ounce) package mushrooms, quartered
1 (14-ounce) can quartered artichoke hearts, drained
1/2 purple onion, thinly sliced
1 pint grape or cherry tomatoes, halved


Cook broccoli and carrot in boiling water to cover 5 minutes; drain. Plunge into ice water to stop the cooking process; drain.

Combine broccoli mixture, mushrooms, and next 3 ingredients in a large bowl. Add Creole Dressing, tossing to coat. Cover and chill 2 hours

*We used very low calorie vegetables in this recipe; most of the calories come from the dressing's oil. A little more than 7 grams of fat per serving is the healthful monosaturated kind.

Created date

October 2003

Nutritional Information

Calories 160
Caloriesfromfat 55 %
Fat 9.7 g
Satfat 1.4 g
Monofat 7.2 g
Polyfat 1 g
Protein 4 g
Carbohydrate 16 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 370 mg
Calcium 35 mg