Instructions: Place the broccoli florets, sugar snap peas, and radicchio in a salad bowl. Combine the remaining ingredients in a small saucepan. Heat over medium flame until the garlic starts to sizzle. Dont let the garlic brown or the liquid come to a boil.

Pour the hot dressing over the vegetables and toss well to coat. Refrigerate for 6 to 24 hours. Serve at room temperature.

Serving Ideas : For a perfect summer lunch, add chunks of vine-ripened tomatoes, toss in some rich black olives, and, for the final touch, crumble fresh feta cheese over the top.

Lowfat version: 55 cals, 6% cff, (1g fat.

NOTES : Almost all the calories are in the salad dressing. make ahead and marinate in the refrigerator. could brightened with as suggested with cherry tomatoes and olives or grated jicama and red bell pepper. Does LiteHouse still have that fatfree hot dressing?

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