Name: Marinated Vegetable Salad
Total time: 50 min
Ingredients: 2 medium medium tomatoes or 4 plum tomatoes; 1 medium green sweet pepper; 1 small zucchini or yellow summer squash, thinly sliced (about 1 1/4 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; 1 tablespoon Pine nuts, toasted

Directions

Step 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.

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Step 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.
Step 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.

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

Serving Size: 1 serving

Per Serving:

65 calories; protein 0.9g; carbohydrates 5.3g; dietary fiber 1.2g; sugars 3.3g; fat 4.7g; saturated fat 0.7g; vitamin a iu 573.9IU; vitamin c 26.3mg; folate 16.8mcg; calcium 15.2mg; iron 0.5mg; magnesium 12.7mg; potassium 203mg; sodium 6.7mg.

Exchanges:

1 fat, 1 vegetable

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts