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Mixed Marinated Vegetables

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  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 0

Fresh fennel and broccoli meet marinated artichokes, mushrooms and olives in this flavor-packed side dish. MORE + LESS -

Ingredients

2
large fennel bulbs, cut into 1-inch pieces
1
pound broccoli, separated into flowerets
4
ounces mozzarella cheese, cut into 1/2-inch cubes
2
jars (6 ounces each) marinated artichoke hearts, drained
1
jar (8 ounces) marinated mushrooms, undrained
1
jar (10 ounces) Kalamata olives, drained and pitted
1/2
cup olive or vegetable oil
1/2
cup red wine vinegar
2
tablespoons lemon juice

Steps

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  • 1
    Toss all ingredients except oil, vinegar and lemon juice in shallow glass or plastic dish.
  • 2
    Shake oil, vinegar and lemon juice in tightly covered container. Pour over vegetable mixture; toss. Cover and refrigerate at least 2 hours until chilled. Toss before serving.

Expert Tips

  • Kalamatas are almond-shaped Greek olives that range from 1/2 to 1 inch in length. They are rich and fruity in flavor with a dark eggplant color.
  • Not crazy about Kalamatas? Use one can of pitted ripe olives. Pick up the small can--about 6 ounces--and drain them before using.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
265
Calories from Fat
200
% Daily Value
Total Fat
22 g
Saturated Fat
4 g
Cholesterol
10 mg
Sodium
750 mg
Potassium
570 mg
Total Carbohydrate
16 g
Dietary Fiber
7 g
Protein
8 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
74%
74%
Calcium
20%
20%
Iron
16%
16%
Exchanges:
3 Vegetable; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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