Serving this salad combo at room temperature helps the full flavor of the veggies come through. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

Tips

Tip: To toast pine nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degree F oven for 5 to 7 minutes or until golden, shaking pan once or twice.

Nutrition Facts

65 calories; 4.7 g total fat; 0.7 g saturated fat; 7 mg sodium. 203 mg potassium; 5.3 g carbohydrates; 1.2 g fiber; 3 g sugar; 0.9 g protein; 574 IU vitamin a iu; 26 mg vitamin c; 17 mcg folate; 15 mg calcium; 13 mg magnesium;