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Popular in Food

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.

3.0 by 2 people
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  • Makes: 6 servings
  • Prep: 20 mins
  • Stand: 30 mins

Marinated Vegetable Salad



  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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