Marinated Vegetable Salad Recipe
Nutritional Info (Per serving):
Calories: 65, Saturated Fat: 1g, Sodium: 7mg, Dietary Fiber: 1g, Total Fat: 5g, Carbs: 6g, Cholesterol: 0mg, Protein: 1g
More Diabetic Recipes
Prep Time: 20 mins
Rest Time: 30 mins
Total Time: 20 mins
Ingredients
2 medium tomato(es), or 4 plum tomatoes
1 medium pepper(s), green, bell
1 small zucchini, thinly sliced
1/4 cup(s) onion(s), red, thinly sliced
2 tablespoon parsley
2 tablespoon oil, olive
2 tablespoon vinegar, balsamic
2 tablespoon water
1 tablespoon thyme, fresh, or 1 teaspoon dried thyme
1 clove(s) garlic, minced
nuts, pine nuts
Preparation
1. Cut tomatoes into wedges. Cut sweet pepper into small squares. In a medium bowl, combine tomatoes, sweet pepper, zucchini, red onion, and parsley; set aside.
2. For dressing, in a screw-top jar, combine oil, vinegar, the water, thyme or basil, and garlic. Cover; shake well. Pour over vegetable mixture. Toss lightly to coat.
3. Let mixture stand at room temperature for 30 to 60 minutes, stirring occasionally. (Or cover and chill for 4 to 24 hours, stirring once or twice. Let stand at room temperature about 30 minutes before serving.) If desired, garnish with pine nuts. Serve with a slotted spoon.
Nutritional Info (Per serving):
Calories: 65, Saturated Fat: 1g, Sodium: 7mg, Dietary Fiber: 1g, Total Fat: 5g, Carbs: 6g, Cholesterol: 0mg, Protein: 1g
More Diabetic Recipes
Prep Time: 20 mins
Rest Time: 30 mins
Total Time: 20 mins
Ingredients
2 medium tomato(es), or 4 plum tomatoes
1 medium pepper(s), green, bell
1 small zucchini, thinly sliced
1/4 cup(s) onion(s), red, thinly sliced
2 tablespoon parsley
2 tablespoon oil, olive
2 tablespoon vinegar, balsamic
2 tablespoon water
1 tablespoon thyme, fresh, or 1 teaspoon dried thyme
1 clove(s) garlic, minced
nuts, pine nuts
Preparation
1. Cut tomatoes into wedges. Cut sweet pepper into small squares. In a medium bowl, combine tomatoes, sweet pepper, zucchini, red onion, and parsley; set aside.
2. For dressing, in a screw-top jar, combine oil, vinegar, the water, thyme or basil, and garlic. Cover; shake well. Pour over vegetable mixture. Toss lightly to coat.
3. Let mixture stand at room temperature for 30 to 60 minutes, stirring occasionally. (Or cover and chill for 4 to 24 hours, stirring once or twice. Let stand at room temperature about 30 minutes before serving.) If desired, garnish with pine nuts. Serve with a slotted spoon.
