• 2 Ratings

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 light side dish with plentiful vitamins.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Cut tomatoes into wedges. Cut sweet pepper into small squares. Combine tomatoes, sweet pepper, zucchini, onion, and parsley; set aside.

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  • 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.

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  • 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

64 calories; 5 g total fat; 1 g saturated fat; 0 mg cholesterol; 6 mg sodium. 5 g carbohydrates; 1 g fiber; 1 g protein; 534 IU vitamin a; 30 mg vitamin c; 10 mg calcium; 1 mg iron;

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0