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Marinated Vegetable Salad

This salad is greatly improved by the use of fresh herbs and by marinating for several hours before serving. (12-4 oz servings)

  • 4 medium sized zucchini, cut in ¼ inch thick coins
  • 6 oz. baby carrots
  • 1 small cauliflower cut into florets
  • 3 red peppers cut into 1 inch squares
  • ½ red onion, cut into 1 inch squares
  • 6 pepperoncini cut in half, stems and seeds removed
  • scant cup Italian Vinaigrette (see dressing section)

Steam all vegetables except the pepperoncini until al dente. Refrigerate on towel lined pans until chilled through. Whisk dressing well before tossing vegetables, pepperoncini and dressing together.

Per Serving: Calories: 71 Protein: 1gm Fat: 5gm

Carbohydrates: 6gm Sodium: 200mg

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