Balsamic-Marinated Vegetables

  • Serves: 10; 1/2 cup per serving


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


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
Total Fat
3 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
1.5 g
23 mg
6 g
1 g
4 g
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.