1 pt. Balsamic Marinated Vegetables
Source of Recipe
American Heart Association Low-Salt Cookbook, 1990, 2001
List of Ingredients
1 1/2 cups diced raw broccoli florets
1 1/2 cups diced raw cauliflower florets
1 medium zucchini, sliced (about 1 cup)
2 baby carrots, sliced (about 1 cup)
1/2 cup matchstick-size slices yellow onion
1 recipe Balsamic Vinaigrette [see below] or 1 cup low fat, low-sodium Italian dressingRecipe
Combine broccoli, cauliflower, zucchini, carrots, and onion in a large glass or ceramic bowl. Pour dressing over vegetables, stirring well. Cover and refrigerate for 6 to 24 hours, stirring occasionally.
Serves 5, 1 cup per serving
Per serving: 50 calories, 3g fat, 1g fiber, 1g protein, 6g carbs, 6mg chol, 17mg sod, 21mg calcium
----------------------------------------
Balsamic Vinaigrette
"When tomatoes are at their peak, drizzle some with a little of this dressing for a salad that's simple perfection. It's also very good on cooked or chilled raw vegetables."
1/2 cup water
1/4 cup plus 2 tablespoons balsamic vinegar
1/4 cup finely snipped fresh parsley
2 tablespoons vegetable oil
1/2 teaspoon pepper
In a jar with a tight-fitting lid, combine all ingredients. Shake well and refrigerate.
Serves 10, 2 tablespoons per serving (makes 1 1/4 cups)
Per serving: 33 calories, 3g fat, 0g fiber, 0g protein, 2g carbs, 0mg chol, 4mg sod, 4mg calcium
|
|
member logon
