Marinated Vegetable Salad

Making this colorful marinated salad is super easy. Great way to serve your garden fresh vegetables. Plus, one serving is only about 120 calories.

Things You Will Need

1-cup sliced broccoli and cauliflower flowerets
1-cup cherry tomatoes, cut in halves
1-large carrot, cut into 1-1/2x1/2 inch sticks
1- small yellow squash and 1-small zucchini, cut in 1/2 inch slices
1/4- cup sliced celery
For the marinade:
2/3-cup vinegar
1/2-cup olive oil
1/4-cup minced fresh parsley or cilantro
3-tablespoons sugar
2-tablespoons finely chopped fresh dill or 2-teaspoons dried dill weed
1/2-teaspoon salt
1/4-teaspoon black pepper

Step 1

In a large heavy duty resealable plastic bag, combine the broccoli, cauliflower, carrots, celery, squash, tomatoes and zucchini. Set aside.

Step 2

To make the marinade, in a large jar with a tight fitting lid, combine the vinegar,oil, parsley, sugar, dill, salt, and pepper. Cover and shake well. Pour the marinade over the vegetable in the plastic bag, seal. Turn the bag a few times to coat the vegetables well, and refrigerate for about 8 hours or overnight. Turn bag occasionally.

Step 3

To serve, use a slotted spoon and transfer the vegetables into a serving bowl.

Makes 4 to 6 servings

Tips & Warnings