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Marinated Vegetable Salad

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Marinated Vegetable Salad
  • Prep Time 25 min
  • Total Time 4 hr 25 min
  • Servings 10
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Zucchini squash and radish flavored with Greek vinaigrette dressing blend together to make a marinated veggie salad.

Ingredients

1
large zucchini, quartered, very thinly sliced
1
large yellow summer squash, quartered, very thinly sliced
1
carrot, peeled, thinly sliced
1/4
cup very thinly sliced red onion, separated into rings
4
radishes, very thinly sliced
2/3
cup purchased Greek vinaigrette dressing

Directions

  • 1 In large bowl, mix all ingredients until combined.
  • 2 Cover; refrigerate at least 4 hours or overnight before serving.
Tips  

To reduce the fat in each serving of these marinated vegetables by about 6 grams, use fat-free Italian dressing and 2 tablespoons of crumbled feta cheese.

For a colorful presentation, line the serving bowl with green-edged ivory kale or purple kale leaves.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
90
(
Calories from Fat
60
)
Daily Value
Total Fat
7g
11%
(
Saturated Fat
1g
5%
)
Cholesterol
0mg
0%
Sodium
180mg
8%
Total Carbohydrate
5g
2%
(
Dietary Fiber
2g
8%
,
Sugars
3g
)
Protein
1g
Daily Value*:
Vitamin A
45%
45%
Vitamin C
20%
20%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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