Marinated Broccoli and Artichokes
Submitted by Ginger Underwood – recipe by Nini Jobson
½ c. fat-free Italian Parmesan dressing
¼ c. balsamic vinegar
2 T. honey
1 large bunch broccoli, cut into florets
1 (14-oz.) can artichoke hearts, drained and cut into quarters
½ red onion, sliced into rings
2 T. drained capers (optional)
Combine the dressing ingredients in a bowl, mixing very well. Combine the broccoli, artichokes, onion, and capers in a glass bowl and pour dressing over. Cover with plastic wrap and refrigerate several hours or overnight, tossing occasionally. Yield: 8 servings.
*This dressing works with any number of vegetables.