Marinated-Vegetable Salad

recipe

Yield:

7 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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

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.