Marinated Vegetable Salad
Recipe from Better Homes and Gardens

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.


Marinated Vegetable Salad

by 1  person

read comments

add your rating
add a comment
Servings: Makes 6 to 8 side-dish servings.
Prep Time: 20 mins
Total Time: 50 mins
Related Categories: Low Calorie, Low Fat, Low Sodium, Vegetable Salad
 
savings in
change zip
 
Ingredients
  • 2  medium
    tomatoes or 4 Roma tomatoes
    see savings
    On Sale
  • 1  medium
    green sweet pepper
    see savings
    On Sale
  • 1  small
    zucchini or yellow summer squash, thinly sliced (1-1/4 cups)
    see savings
    On Sale
  • 1/4  cup
    thinly sliced red onion
    see savings
    On Sale
  • 2  tablespoons
    snipped fresh parsley
    see savings
    On Sale
  • 2  tablespoons
    olive oil
    see savings
    On Sale
  • 2  tablespoons
    balsamic or wine vinegar
    see savings
    On Sale
  • 2  tablespoons
    water
    see savings
    On Sale
  • 1  tablespoon
    snipped fresh thyme or basil or 1 teaspoon dried thyme or basil, crushed
    see savings
    On Sale
  • 1  clove
    garlic, minced
    see savings
    On Sale
add ingredients to list

Directions
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 information
Calories 64, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 6 mg, Carbohydrate 5 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin C 51%, Calcium 1%, Iron 3%. Exchanges: Vegetable 1, Fat 1. Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Marinated Vegetables
Marinated Vegetables

Carrots, artichokes, cauliflower and sweet peppers star in this marinated vegetable medley. Use this zesty appetizer as a side dish with grilled or roast pork, beef, or chicken.

 Articles
Peas: The Best Frozen Vegetable
... pods!), but gain a vegetable that's almost always perfect--sweet, fresh-tasting, and unstarchy... vegetables will often scarf them down if they're mashed and presented as a dip. Green Pea Guacamole Just... small red onion, chopped (or as much as your children will bear) 2 tablespoons olive or vegetable oil 2... read more...
Grilled Vegetables: Leftover Logic
... in minutes, like the vegetable pasta salad (shown at top of article) or the spicy vegetable couscous (shown...So you enthusiastically grilled up a massive amount of vegetables at your last cookout... the "grilling/cooking" vegetable steps, because you've already done it! Here are a few quick tips on grilling... read more...
Taco Salad: Make the Takeout
...The idea of eating the "bowl" your taco salad comes in is half the fun of ordering one at your.... But even though they might have salad as part of their name, the taco salad you eat at the cantina or pick... Salad has everything you love, but without all the fat. First, the tortilla is baked, not fried. You get... read more...
Food Blogs We Love
Chipotle-Mango BBQ Chicken Salad aka The End of Boring Chicken Dinners
peel it using a good vegetable peeler. Cut the mangochicken going on top of the salad, but it's also making up part of the salad dressing. Oh yestasty. To finish the salad up, grill the marinated chicken breasts for read more...
A beetroot tarte tatin and a rainbow of colors
pulling every single round of roasted root vegetable from the crust. "Purple, yellowone the following day. The raw beet salad served with a bit of goat cheese and pistachios was my lunch. Marinated in a vinaigrette of apple cider vinegar read more...
Chicken Orzo Artichoke Salad
refreshing chicken orzo salad with Mediterranean flavorsfresh spinach. Fruit salad alongside completes theparsley 1 (6-ounce) jar marinated artichoke hearts, drainedcombine. Taste and season salad with salt and pepperThey wanted to use their vegetable oil, but this one screams read more...
see more blogs
 Videos
Kaiseki: The Ultimate Expression of Japanese Cuisine
See all Videos
More Great Recipe Ideas from Better Homes and Gardens