Marinated Broccoli and Artichokes

  • Yield: 8 servings


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

Nutritional Info *per serving

  • Calories 69
  • Fat .5g
  • Saturated Fat .1g
  • Cholesterol 0mg
  • Sodium 207mg