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

Servings: 4 persons

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

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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Marinated Italian Salad

How did you like this recipe?