Marinated Broccoli and Artichokes

Kitchen Tested
  • Yield 8 servings

This tasty low-fat dressing works with any number of vegetables.


1/2 cup fat-free Italian Parmesan dressing
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
1 large bunch broccoli, cut into florets
1 (14-ounce) can artichoke hearts, drained and cut into quarters
1/2 red onion, sliced into rings
2 tablespoons drained capers


  1. To prepare the dressing: Combine the Italian Parmesan dressing, vinegar, mustard and honey in a bowl, mixing very well.
  2. To prepare the salad: Combine the broccoli, artichoke hearts, onion, and capers in a glass bowl and pour the dressing over. Cover with plastic wrap and refrigerate for several hours or overnight, tossing occasionally.