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Italian Vegetable Picks

Yield: 14- 1 ounce per serving



1-16 ounce pkg frozen broccoli, cauliflower and carrots thawed
1/2 cup pitted medium ripe olives
1/2 cup fat free Italian salad dressing
Cocktail picks

In a medium non-metal bowl, combine vegetables and olives. Pour salad dressing over vegetable mixture; toss to coat. Cover, refrigerate. Before serving, arrange vegetables on serving platter; serve with cocktail picks. Makes 14 servings.