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Marinated-Vegetable Salad

Yield 7 servings (serving size: 1 cup)

Ingredients

  • 3 cups diagonally sliced carrot (about 1 pound)
  • 2 cups (2-inch) julienne-cut zucchini
  • 1 cup vertically sliced red onion
  • 1/2 cup (2-inch) julienne-cut red bell pepper
  • 1/4 cup red wine vinegar
  • 2 tablespoons (1/2 ounce) finely grated fresh Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Nutrition Information

  • calories 59
  • caloriesfromfat 40 %
  • fat 2.6 g
  • satfat 0.6 g
  • monofat 1.6 g
  • polyfat 0.3 g
  • protein 1.8 g
  • carbohydrate 8.1 g
  • fiber 2.2 g
  • cholesterol 1 mg
  • iron 0.6 mg
  • sodium 129 mg
  • calcium 44 mg

How to Make It

  1. Place carrots in a microwave-safe dish; cover with plastic wrap. Microwave at high 4 minutes or until crisp-tender; cool.

  2. Place zucchini in a microwave-safe dish; cover with plastic wrap. Microwave at high 1 1/2 minutes or until crisp-tender; cool.

  3. Combine the sliced carrot, zucchini pieces, sliced onion, and bell pepper pieces in a large bowl. Combine the vinegar and the remaining ingredients in a small bowl, stirring with a whisk. Pour the vinegar mixture over the vegetables, tossing to coat. Cover the vegetables, and marinate in refrigerator for 2 hours.