Marinated Vegetable Salad
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
4 |
ounces |
snow pea pods -- fresh -- whole |
|
3 |
whole |
Roma tomatoes -- seeded and diced |
|
1 |
small |
sweet onion -- sliced |
|
1 |
medium |
zucchini -- sliced |
|
1 |
medium |
yellow squash -- sliced |
|
1 |
small |
yellow pepper -- seeded and diced |
|
Dressing |
||
|
1/4 |
cup |
red wine vinegar |
|
2 |
tablespoons |
olive oil |
|
2 |
teaspoons |
sugar |
|
1 |
teaspoon |
Dijon mustard |
|
1/2 |
teaspoon |
Italian seasoning |
| Mix dressing ingredients together. Put all the salad ingredients in a bowl. Pour dressing over vegetables and stir to coat completely. Cover and refrigerate for at least an hour or overnight. Drain and serve. Makes 6 servings. |
| Per Serving: 89 Calories; 5g Fat (45.9% calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 19mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. |