| | Directions | | Layer all vegetables in flat, shallow serving dish. Top with sufficient dressing to marinate Sprinkle with Parmesan cheese. Cover: refrigerate until ready to serve, 10 minutes or overnight. |
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| Ingredients | | - |  | 1 can whole green beans, drained (16 ounce can) |
| - | | 1 can whole baby carrots, drained (16 ounce can) |
| - | | 1 jar marinated artichoke hearts with juice (6 ounce jar) |
| - | | 1 3 and 1/2 ounce can pitted ripe olives, drained |
| - | | 1 purple onion, peeled and sliced into rings (medium) |
| - | | 1/4 teaspoon chopped pimento (optional) |
| - | | 1 bottle Italian dressing (regular or fat free) (8 ounce bottle) |
| - | | Parmesan cheese (optional) |
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