Marinated Vegetable Salad

Because this salad recipe needs time to marinate, it can be made and refrigerated up to 24 hours ahead of serving. At just 64 calories a serving, it's a iight side dish with plentiful vitamins.

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2 users rated this recipe an average rating of 3.0
Makes:
6 servings
Prep:
20 mins
Stand:
30 mins
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Marinated Vegetable Salad

Ingredients
2
medium tomatoes or 4 Roma tomatoes
1
medium green sweet pepper
1
small zucchini or yellow summer squash, thinly sliced (1-1/4 cups)
1/4
cup thinly sliced red onion
2
tablespoons snipped fresh parsley
2
tablespoons olive oil
2
tablespoons balsamic or wine vinegar
2
tablespoons water
1
tablespoon snipped fresh thyme or basil or 1 teaspoon dried thyme or basil, crushed
1
clove garlic, minced

Directions

  1. Cut tomatoes into wedges. Cut sweet pepper into small squares. Combine tomatoes, sweet pepper, zucchini, onion, and parsley; set aside.
  2. For dressing, in a screw-top jar, combine oil, vinegar, water, thyme, and garlic. Cover; shake well. Pour over vegetable mixture. Toss lightly to coat.
  3. Let mixture stand at room temperature 30 to 60 minutes, stirring occasionally. (Or, refrigerate, covered, for at least 4 hours or up to 24 hours, stirring once or twice. Let stand at room temperature about 30 minutes before serving.) Serve with a slotted spoon. Makes 6 to 8 side-dish servings.

Nutrition Facts

(Marinated Vegetable Salad)
    Per serving:
  • 64 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 6 mg sodium,
  • 5 g carb.,
  • 1 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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