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    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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