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Balsamic-Marinated Vegetables

This pretty, quick-to-prepare, and divine-tasting salad is perfect for potlucks and summer lunches. Vary the vegetables and try other vinaigrettes in this chapter (pages 96–97) for different flavors.

Recipe information

  • Yield

    Serves 10; 1/2 cup per serving

Ingredients

Salad

1 1/2 cups diced broccoli florets
1 1/2 cups diced cauliflower florets
1 medium zucchini, sliced
12 baby carrots, sliced
1/2 cup matchstick-size slices yellow onion

Dressing

1/2 cup water
1/4 cup plus 2 tablespoons balsamic vinegar
1/4 cup finely snipped fresh parsley
2 tablespoons canola or corn oil
1/2 teaspoon pepper

Preparation

  1. Step 1

    In a large bowl, toss together the salad ingredients.

    Step 2

    In a small bowl, whisk together the dressing ingredients. Pour over the salad, tossing well. Cover and refrigerate for 6 to 24 hours, stirring occasionally.

  2. Cook’s Tip

    Step 3

    Vinegar-based dressings make great no-sodium or low-sodium marinades for beef, seafood, poultry, and vegetables to be grilled or broiled.

  3. Nutrition Information

    Step 4

    (Per serving)

    Step 5

    Calories: 52

    Step 6

    Total fat: 3.0g

    Step 7

    Saturated: 0.0g

    Step 8

    Trans: 0.0g

    Step 9

    Polyunsaturated: 1.0g

    Step 10

    Monounsaturated: 2.0g

    Step 11

    Cholesterol: 0mg

    Step 12

    Sodium: 24mg

    Step 13

    Carbohydrates: 6g

    Step 14

    Fiber: 2g

    Step 15

    Sugars: 4g

    Step 16

    Protein: 1g

    Step 17

    Calcium: 22mg

    Step 18

    Potassium: 193mg

  4. Dietary Exchanges

    Step 19

    1 vegetable

    Step 20

    1/2 fat

American Heart Association Low-Salt Cookbook, 4th Edition
TagsSaladBroccoli/BroccoliniVegetableCauliflowerZucchiniSquashSideDinnerLunchVeganNut FreeGluten FreeVegetarianEasyQuickMake AheadNo-CookSummerCookbooks
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