Marinated Vegetable Salad
Source of Recipe
An internet find that looks really good, to me.
Recipe Introduction
Prep: 20 minutes
List of Ingredients
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 facts per serving: calories: 64; total fat: 5g; saturated fat: 1g; cholesterol: 0mg; sodium: 6mg; carbohydrate: 5g; fiber: 1g; protein: 1g; vitamin C: 51%; calcium: 1%; iron: 3%; vegetables: 1diabetic exchange; fat: 1diabetic exchange
2 medium tomatoes or 4 Roma tomatoes
1 medium green sweet pepper
1 small zucchini or yellow summer squash, thinly sliced (1-1/4 cups)
1/4 cup thinly sliced red onion
2 tablespoons snipped fresh parsley
2 tablespoons olive oil
2 tablespoons balsamic 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
Recipe
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 facts per serving: calories: 64; total fat: 5g; saturated fat: 1g; cholesterol: 0mg; sodium: 6mg; carbohydrate: 5g; fiber: 1g; protein: 1g; vitamin C: 51%; calcium: 1%; iron: 3%; vegetables: 1diabetic exchange; fat: 1diabetic exchange
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