Marianne's Marinated Vegetables

• 1 12 cups fresh broccoli, chopped
• 34 cup carrot, sliced diagonally
• 1 cup celery, sliced diagonally
• 12 cup red pepper, cut into thin 1 inch slices
• 14 cup green pepper, cut into thin 1 inch slices
• 12 -14 ounces canned or jarred artichokes, drained and roughly chopped
• 18 teaspoon ground red pepper (Optional)
• 1 12 cups fat-free Italian salad dressing

1. Steam broccoli, carrots, celery, and peppers till crisp-tender; rinse in cold water to stop the cooking process.
2. Toss broccoli, carrots, celery, peppers, and artichokes in a large bowl.
3. Add dressing and ground red pepper and toss again.
4. Chill a few hours; store refrigerated.
5. Use a slotted spoon to serve.

fresh broccoli, carrot, celery, red pepper, green pepper, artichokes, ground red pepper, italian salad dressing

Taken from www.food.com/recipe/mariannes-marinated-vegetables-21606 (may not work)