Marinated Italian Vegetable Salad

Recipe by: Susan Voisin

• 1 lb. bag frozen Italian vegetables
• 1-2 large tomatoes, chopped
• 1 can chickpeas, drained and rinsed
• 1 cup red onions, finely chopped
• 1 can artichoke hearts, drained and chopped
• 1/2 tsp. dried basil
• 1/4 cup sliced black olives or kalamata olives
• 1/2 cup fatfree Italian dressing (see below)

Add frozen vegetables to a pot containing 1 cup boiling water.  Return to a boil and cook for one minute.  Drain and rinse with cold water.  

Toss all ingredients except dressing in large bowl.  Add dressing; mix lightly.  Cover.  Refrigerate 2 hours or until chilled.

Use your favorite Italian dressing or try the following:

• 1/4 cup vegan mayonnaise
• 1/4 cup white wine vinegar
• 1 tsp. chopped garlic
• 1 tsp. oregano
• 1 tsp. basil
• salt and pepper to taste

Whisk together and mix with salad.

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