Categories: Appetizers, Low-fat 
      Yield: 4 servings 
  
      2 c  Fresh Broccoli 
    3/4 c  Carrots, cut diagonally 
      1 c  Celery, cut diagonally 
    1/2 c  Red pepper, sliced 
    1/4 c  Pitted olives* 
      1 cn 14-oz, artichoke hearts, in 
           -water 
    1/4 c  Fat-free Italian Dressing 
    1/8 ts Red pepper 
  
  Steam broccoli and carrots till crisp; rinse in cold water to stop the 
  cooking process.  Toss broccoli, carrots and remaining veggies in a large 
  bowl.  Add dressing and red pepper and toss again.  Chill a few hours; 
  serve on a large platter.