2 c Fresh Broccoli 3/4 c Carrots, cut diagonally 1 c Celery, cut diagonally 1/2 c Red pepper, sliced 1/4 c Pitted olives* 1 cn 14-oz, artichoke hearts, in -water 1/4 c Fat-free Italian Dressing 1/8 ts Red pepper Steam broccoli and carrots till crisp; rinse in cold water to stop the cooking process. Toss broccoli, carrots and remaining veggies in a large bowl. Add dressing and red pepper and toss again. Chill a few hours; serve on a large platter.
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