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.