Marinated Broccoli and Artichokes

Submitted by Ginger Underwood – recipe by Nini Jobson

Dressing:*

½ c. fat-free Italian Parmesan dressing

¼ c. balsamic vinegar

1 T. Dijon mustard

2 T. honey

1 large bunch broccoli, cut into florets

1 (14-oz.) can artichoke hearts, drained and cut into quarters

½ red onion, sliced into rings

2 T. drained capers (optional)

Combine the dressing ingredients in a bowl, mixing very well. Combine the broccoli, artichokes, onion, and capers in a glass bowl and pour dressing over. Cover with plastic wrap and refrigerate several hours or overnight, tossing occasionally. Yield: 8 servings.

*This dressing works with any number of vegetables.