On Wed, 14 Jul 1999, Richard Keene wrote: > I try not ot cook vegies much, but sometimes > I eat cooked brocolli for variety. I make batches of what my daughter affectionately calls "Garbage salad." Here's the recipe: Buy a bag of "broccoli cole slaw", which consists of slivers of raw broccoli and red cabbage. It is a convenience food, since it is pre-slivered, but otherwise uncooked and unprocessed. Add a small jar of pitted green olives. And a small bag of pine nuts. And a jar of chopped artichoke hearts. To this I add enough Italian dressing to coat but not drench the veggies. My Italian dressing is just olive oil, wine vinegar (yes, I have no objection to vinegar) and spices. The result is a crunchy, filling, tasty, but low-carb mess of raw veggies. I make a big batch on Sunday and spoon out portions during the week. The oil in the dressing somehow "preserves" it for a few days. Todd Moody [log in to unmask]