Balsamic-Marinated Vegetables

  • Serves: 10; 1/2 cup per serving


Description

This pretty, quick-to-prepare, and divine-tasting salad is perfect for potlucks and picnics. Vary the vegetables and dressings for different flavors.

Ingredients

1 1/2 cups diced raw broccoli florets
1 1/2 cups diced raw cauliflower florets
1 medium zucchini, sliced (about 1 cup)
12 baby carrots, sliced (about 1 cup)
1/2 cup matchstick-size slices yellow onion
1 recipe Balsamic Vinaigrette [MAKE HYPERLINK] or 1 cup low-fat, low-sodium Italian dressing

Cooking Instructions

In a large glass or ceramic bowl, stir together all the ingredients except the vinaigrette.

Pour in the vinaigrette, stirring well. Cover and refrigerate for 6 to 24 hours, stirring occasionally.


Nutritional Analysis
Per serving
Calories Per Serving
51
Total Fat
3 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
1.5 g
Sodium
23 mg
Carbohydrates
6 g
Fiber
1 g
Sugar
4 g
Protein
1 g

Dietary Exchanges


1 vegetable, 1/2 fat



This recipe is reprinted with permission from the American Heart Association Low-Salt Cookbook, Third Edition, Copyright © 2006 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.