Marinated Vegetable Salad

By Peggie

Ingredients

• 4 cups of raw vegetables (green beans, cauliflower, Brussels sprouts, artichoke hearts, etc.)
• Fat-free Italian dressing

Preparation

Step 1

The night before, steam some raw vegetables (green beans, cauliflower, Brussels sprouts, artichoke hearts, etc.) in at least 2 cups of water until they’re tender but still crisp. Place in a glass dish and pour fat-free Italian dressing over veggies. Refrigerate overnight. Drain and serve on a bed of lettuce top with roasted red peppers (no oil) from a jar.

Makes 2 to 4 servings.