1 lb. green beans, trimmed
1 (9 oz.) pkg. frozen artichoke hearts, thawed
1 c. thinly sliced carrots
1 sm. zucchini, thinly sliced
1/4 c. minced parsley
1/3 c. reduced calorie Italian dressing
1 tbsp. white wine vinegar
3 tbsp. crumbled Feta cheese
1/4 tsp. freshly ground pepper

In medium saucepan, in 2 quarts boiling, salted water, cook green beans 2 minutes. Add artichokes; cook 2 minutes or until green beans are tender-crisp. Drain in colander. Rinse with cold water until cool.

In large bowl, combine vegetables and parsley. Add dressing and vinegar; toss to coat. Cover and refrigerate overnight. Place salad on platter. Sprinkle with cheese and ground pepper. Makes 6 servings, 94 calories each.