Marianne's Marinated Vegetables

READY IN: 25mins
Recipe by Leonard Cohen

A 70s recipe from the Chelsea Hotel

Top Review by Millereg

I made these today for the second time. I used a low-sodium Greek dressing (not fat-free!), added some sliced yellow peppers and beets for extra taste and colour. Served well chilled, they were a delicious light contrast to my homemade very spicy Chinese pork fried rice. This one's a winner.

Ingredients Nutrition

  • 1 12 cups fresh broccoli, chopped
  • 34 cup carrot, sliced diagonally
  • 1 cup celery, sliced diagonally
  • 12 cup red pepper, cut into thin 1 inch slices
  • 14 cup green pepper, cut into thin 1 inch slices
  • 12 -14 ounces canned or jarred artichokes, drained and roughly chopped
  • 18 teaspoon ground red pepper (Optional)
  • 1 12 cups fat-free Italian salad dressing


  1. Steam broccoli, carrots, celery, and peppers till crisp-tender; rinse in cold water to stop the cooking process.
  2. Toss broccoli, carrots, celery, peppers, and artichokes in a large bowl.
  3. Add dressing and ground red pepper and toss again.
  4. Chill a few hours; store refrigerated.
  5. Use a slotted spoon to serve.

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