Marinated Vegetable Salad With Thyme

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* Exported from MasterCook *

 

Marinated Vegetable Salad With Thyme

 

Recipe By : Healthful Cooking, Mary carroll, Star Tribune 3/1/01

Serving Size : 4 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 red or yellow bell peppers -- diced

13 3/4 ounces canned unmarinated artichoke hearts

drained and quartered

1 cucumber -- peeled and sliced

1/4 cup olive oil

2 tablespoons balsamic vinegar

2 teaspoons lemon juice

2 cloves fresh garlic -- finely minced

2 sprigs fresh thyme -- minced

OR 1 tsp. dried thyme

Salt and pepper to taste

3 cups baby lettuce leaves

1 cup crumbled feta cheese

 

Serves 4.

 

I like the combination of marinated and raw vegetables in this winter

salad. The thyme adds bouquet to the marinade.

 

In a large bowl, combine peppers, artichoke hearts, cucumber, oil, vinegar,

lemon juice, garlic, and thyme; mix well. Let marinate at room temperature

30 minutes. Add salt and pepper to taste. Add lettuce and feta; toss well.

 

Nutrition information per serving: Calories 220, Carbohydrates 15 g,

Protein 10 g, Fat 15 g, including sat. fat 7 g, Cholesterol 33 mg, Sodium

660 mg, Calcium 270 mg, Dietary fiber 6 g.

 

Diabetic exchanges per serving: 3 vegetable exch., 1/2 med-fat meat exch.,

and 21/2 fat exch.

 

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