Marinated Italian Salad

Photo: flickr user Kent Wang

Ingredients

1/4 cup defatted chicken broth

2 tablespoons olive oil

2 tablespoons thinly-sliced scallion tops

2 teaspoons dried Italian seasoning

2 teaspoons lemon juice

2 teaspoons cider vinegar

1/4 teaspoon salt (optional)

1/8 teaspoon freshly-ground black pepper

2 dsh hot-pepper sauce - (to 3)

4 cups small broccoli florets

1 cup water

14 1/2 ounces water-packed artichoke heart quarters (1 jar), well drained

6 plum tomatoes quartered

1 lrg sweet red pepper chopped

Preparation

In a large bowl, whisk together the broth, oil, scallions, Italian seasoning, lemon juice, vinegar, salt (if using), black pepper and hot-pepper sauce.

In a medium saucepan, combine the broccoli and water. Cover and bring to a boil over high heat. Reduce the heat and simmer for 1 to 2 minutes, or just until the broccoli is bright green. Drain in a colander and rinse with cold running water. Drain well and add to the bowl with the dressing.

Add the artichokes, tomatoes and red peppers. Toss to coat the vegetables well. Cover and marinate at room temperature for 20 minutes.

This recipe yields 8 servings.

Comments: Serve this colorful, chunky vegetable salad with lasagna or other pasta dishes. If you like, it can be made up to a day ahead.