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Creole-Marinated Vegetables

Yield Makes 8 sesrvings (serving size: 1-cup)

Ingredients

  • 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
  • Creole Dressing

Nutrition 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

How to Make It

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

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

  3. *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.