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Yield: 14- 1 ounce per serving
Recipes
Italian Vegetable Picks
| Nutrition Information | |
| Calories: | 25 |
| Total Fat: | 0.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 2mg |
| Sodium: | 150mg |
| Carbohydrates: | 4g |
| Dietary Fiber: | 1g |
| Sugars: | 2g |
| Protein: | 1g |
| Vitamin A: | 1500iu (30%) |
| Vitamin C: | 9mg (15%) |
| Calcium: | 0mg (0%) |
| Iron: | 0mg (0%) |
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.
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