Serves: 8
Total Calories: 219

1/2 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon chili powder
1/4 teaspoon sugar
1/4 teaspoon dry mustard
1/4 teaspoon cumin ground
1/4 teaspoon salt
dash black pepper
1 1/2 pounds broccoli cut in 3/4 -inch slices and cooked crisp-tender
1 (13-ounce) can olives drained and sliced
1 (9-ounce) package frozen artichoke heart cooked and drained
3/4 cup onion thinly sliced
2 cups cherry tomatoes halved if large

In a small bowl, combine vegetable oil, vinegar, chili powder, sugar, mustard, cumin, salt and pepper set aside.

In a shallow 1 1/2 -quart dish, place broccoli, olives, artichokes and onion. Add vinegar mixture and toss gently. Cover and chill for 2 to 3 hours or overnight.

To serve, add tomatoes to vegetable mixture and toss gently. Drain and serve cold.

Nutritional Facts:

Serves: 8
Total Calories: 219
Calories from Fat: 122

More Recipes from the Timesaver Cookbook:
Baked Bean Casserole
Jiffy Applesauce
Marinated Vegetables
Sautéed Sesame Cabbage
Spinach-Topped Tomatoes
Sunflower Broccoli
Tuscan Green Beans