Marinated Italian Salad


Photo: flickr user Kent Wang

Tags:

Italian
European
health
fat
Mediterranean
salad

Yield:

8.0 servings

Added:

December 1, 2009

Creator:

Anonymous

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Ingredients

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 dsh hot-pepper sauce - (to 3)
4 cups small broccoli florets
1 cup water
14 1/2 ounces water-packed artichoke heart quarters (1 jar), well drained
6 plum tomatoes quartered
1 lrg sweet red pepper chopped

Preparation

1
In a large bowl, whisk together the broth, oil, scallions, Italian seasoning, lemon juice, vinegar, salt (if using), black pepper and hot-pepper sauce.
2
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.
3
Add the artichokes, tomatoes and red peppers. Toss to coat the vegetables well. Cover and marinate at room temperature for 20 minutes.
4
This recipe yields 8 servings.
5
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.

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