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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