Marinated Vegetable Salad

Marinated Vegetable Salad

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From: Diabetic Living Magazine

Serving this salad combo at room temperature helps the full flavor of the veggies come through.

Ingredients 6 servings

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Original recipe yields 6 servings
US
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Nutrition per serving may change if servings are adjusted.
  • 2 medium medium tomatoes or 4 plum tomatoes
  • 1 medium green sweet pepper
  • 1 small zucchini or yellow summer squash, thinly sliced (about 1¼ cups)
  • ¼ cup thinly sliced red onion
  • 2 tablespoons snipped fresh parsley
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar 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
  • Pine nuts, toasted (optional)

Preparation

  • Prep

  • Ready In

  1. Cut tomatoes into wedges. Cut sweet pepper into small squares. In a medium bowl, combine tomatoes, sweet pepper, zucchini, red onion and parsley; set aside.
  2. For dressing, in a screw-top jar, combine oil, vinegar, the water, thyme or basil and garlic. Cover; shake well. Pour over vegetable mixture. Toss lightly to coat.
  3. Let mixture stand at room temperature for 30 to 60 minutes, stirring occasionally. (Or cover and chill for 4 to 24 hours, stirring once or twice. Let stand at room temperature about 30 minutes before serving.) If desired, garnish with pine nuts (see Tip). Serve with a slotted spoon.
  • Tip: To toast pine nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 7 minutes or until golden, shaking pan once or twice.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 65 calories; 5 g fat(1 g sat); 1 g fiber; 5 g carbohydrates; 1 g protein; 17 mcg folate; 0 mg cholesterol; 3 g sugars; 574 IU vitamin A; 26 mg vitamin C; 15 mg calcium; 0 mg iron; 7 mg sodium; 203 mg potassium
  • Nutrition Bonus: Vitamin C (43% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat, 1 vegetable

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