Marinated Vegetable Salad

  • Serves: 4; 1/2 cup per serving


Description

The vibrant colors and flavors of this salad add pizzazz to any meal.

Ingredients

Salad
1 cup grape tomatoes, halved
1/2 cup chopped unpeeled cucumber (English, or hot house, preferred)
1/4 cup chopped red bell pepper
1/4 cup chopped red onion
1/4 cup chopped fresh basil
1/4 cup shredded reduced-fat four-cheese Italian blend

Dressing
2 tablespoons plain rice vinegar
1 1/2 teaspoons sugar
1/2 teaspoon olive oil (extra-virgin preferred)
1 small garlic clove, minced

Cooking Instructions

In a medium bowl, stir together the salad ingredients.

In a small bowl, whisk together the dressing ingredients. Pour over the salad. Toss lightly to coat. For peak flavor, cover and refrigerate for 30 minutes to 1 hour before serving.

Cook's Tip

If the Italian cheese blend isn’t available, you can use low-fat mozzarella cheese. You’ll miss out on a pleasant smoky flavor, however.


Nutritional Analysis
Per serving
Calories Per Serving
54
Total Fat
2.0g
Saturated Fat
0.5g
Trans Fat
0.0g
Polyunsaturated Fat
0.0g
Monounsaturated Fat
0.5g
Cholesterol
3mg
Sodium
62mg
Carbohydrates
7g
Fiber
1g
Sugar
4g
Protein
3g

Dietary Exchanges


free



This recipe is brought to you by the American Heart Association’s Patient Education program. Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at heart.org/recipes.