Marinated-Vegetable Salad

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* Exported from MasterCook *

 

Marinated-Vegetable Salad

 

Recipe By :Recipe by Dorothy R. Duder, Cooking Light, June 2000

Serving Size : 7 Preparation Time :0:00

Categories : Salads/Vegetable

 

Amount Measure Ingredient -- Preparation Method

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3 cups carrots (about 1 pound) -- diagonally sliced

2 cups (2-inch) zucchini -- julienne-cut

1 cup red onion -- vertically sliced

1/2 cup (2-inch) red bell pepper -- julienne-cut

1/4 cup red wine vinegar

2 tablespoons (1/2 ounce) fresh Parmesan cheese -- finely grated

1 tablespoon fresh parsley -- chopped

1 tablespoon olive oil

1 tablespoon water

1/4 teaspoon dried basil

1/4 teaspoon salt

1/8 teaspoon black pepper

 

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.

 

Yield:

" 1 cup "

 

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Per serving: 27 Calories (kcal); 2g Total Fat; (60% calories from fat);

trace Protein; 3g Carbohydrate; 0mg Cholesterol; 77mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

NOTES : This is so basic and versatile that you can use whatever vegetables

are in season. It is excellent with frilled meat.

 

Dorothy R. Duder, Burbank, California