Marianne'S Marinated Vegetables

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.

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Nutrient	Quantity
Total fats	25.3484 g
Protein	8.5658 g
Carbohydrates	65.56 g
Energy	506.58 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.6906 g
Water	692.4222 g
Aspartic acid	1.1514 g
Calcium, Ca	204.46 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0072 g
Lutein + zeaxanthin	3105.4575 g
Fiber, total dietary	9.6112 g
Fatty acids, total saturated 22:0	0.0675 g
Carotene, beta	9222.245 g
Niacin	3.5893 mg
Vitamin A, RAE	912.44 g
Fatty acids, total trans-polyenoic	0.054 g
Arginine	0.634 g
Riboflavin	0.3767 mg
Tocopherol, beta	0.2752 mg
Fatty acids, total polyunsaturated 15:0	0.0108 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	1.5876 g
Fatty acids, total saturated 20:1	0.1224 g
Glutamic acid	1.6972 g
Sodium, Na	3407.5525 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0281 g
Total lipid (fat)	25.3484 g
Manganese, Mn	0.818 mg
Fructose	20.4271 g
Proline	0.3339 g
Fatty acids, total saturated 16:0	2.1664 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	9.9288 g
Sucrose	5.7567 g
Choline, total	62.2383 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0072 g
Fatty acids, total polyunsaturated 18:1 t	0.0072 g
Sugars, total	46.0693 g
Serine	0.3641 g
Fatty acids, total saturated 18:0	0.7963 g
Fatty acids, total saturated 20:4 undifferentiated	0.0072 g
Vitamin B-6	1.107 mg
Selenium, Se	10.0475 g
Ash	13.8769 g
Fatty acids, total saturated 18:1 undifferentiated	6.1254 g
Pantothenic acid	1.4804 mg
Phenylalanine	0.3661 g
Fatty acids, total polyunsaturated 22:1 c	0.0036 g
Copper, Cu	0.3353 mg
Betaine	0.6587 mg
Thiamin	0.2999 mg
Methionine	0.1255 g
Iron, Fe	3.2856 mg
Carbohydrate, by difference	65.56 g
Phosphorus, P	230.83 mg
Folate, total	172.37 g
Tocopherol, gamma	16.828 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0036 g
Lycopene	0.96 g
Alanine	0.3846 g
Valine	0.4017 g
Fatty acids, total saturated 18:2 undifferentiated	10.3945 g
Glycine	0.3085 g
Carotene, alpha	3406.8675 g
Glucose (dextrose)	14.8154 g
Fatty acids, total saturated 14:0	0.0219 g
Zinc, Zn	1.3807 mg
Isoleucine	0.3182 g
Maltose	0.2866 g
Tocopherol, delta	4.248 mg
Fatty acids, total polyunsaturated	12.096 g
Fatty acids, total polyunsaturated 17:1	0.0122 g
Leucine	0.4849 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.054 g
Tocotrienol, alpha	0.0743 mg
Vitamin A, IU	18236.67 IU
Folate, DFE	172.37 g
Tryptophan	0.1112 g
Vitamin C, total ascorbic acid	268.277 mg
Phytosterols	70.6125 mg
Fatty acids, total polyunsaturated 16:1 c	0.0252 g
Galactose	0.4848 g
Fatty acids, total polyunsaturated 18:1 c	6.0408 g
Fatty acids, total saturated 20:0	0.0783 g
Starch	1.3728 g
Lactose	0.2866 g
Tyrosine	0.1834 g
Vitamin K (phylloquinone)	239.2055 g
Fatty acids, total saturated	3.183 g
Histidine	0.1943 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0612 g
Fatty acids, total monounsaturated	6.2917 g
Threonine	0.4358 g
Folate, food	172.37 g
Fatty acids, total polyunsaturated 17:0	0.018 g
Fatty acids, total polyunsaturated 24:0	0.0252 g
Cryptoxanthin, beta	33.9725 g
Vitamin E (alpha-tocopherol)	18.0343 mg
Fatty acids, total trans	0.0612 g
Fatty acids, total trans-monoenoic	0.0072 g
Magnesium, Mg	86.67 mg
Lysine	0.4547 g
Potassium, K	1631.8275 mg
Cystine	0.1765 g
Fluoride, F	7.857 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Broccoli	1.5 cups	46.41	9.0636	0.505
Carrot	0.75 cup	39.36	9.1968	0.2304
Celery	1 cup	16.16	2.9997	0.1717
red pepper	0.5 cup	30	6.6075	0.33
green pepper	0.25 cup	7.45	1.7284	0.0633
artichoke	12 ounces	0	0	0
italian salad dressing	1.5 1/2	367.2	35.964	24.048