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Marinated Vegetable Salad

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1Marinated Vegetable Salad Empty Marinated Vegetable Salad on 27th January 2010, 3:59 pm

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

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

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.

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