Marinated Vegetable Salad
Marinated Vegetable Salad is a delicious and crunchy mixture of zucchini, yellow squash, carrots, bell pepper, and broccoli dressed with a slightly sweet and tangy dressing.
Servings: 6
Calories: 208kcal
Equipment
- Covered Dish
Ingredients
- 1 cup broccoli florets
- 1/2 cup carrot 1 medium, finely chopped
- 1/3 cup green onion 4-5 chopped
- 1/2 cup green pepper finely chopped
- 1/2 cup red bell pepper finely chopped
- 1 cup yellow squash 1 medium, chopped into 1/2-1 inch cubes
- 1 cup zucchini 1 mediucm, chopped into 1/2-1 inch cubes
- 1 cup water
Dressing
- 3 tbsp brown sugar
- 1 tsp lemon juice
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 tsp salt
Instructions
- Heat 1 cup water in a medium pan.
- Peel and chop a carrot. Add carrot to pan and boil for 3-5 minutes. Remove from pan and rinse with cold water. Set aside.
- Wash and chop zucchini and squash into cubes. No need to peel.
- Chop bell pepper into fine cubes.
- Lightly chop broccoli florets keeping most of floret intact.
- Add vegetables to a covered dish and mix to combine.
Dressing
- Whisk vinegar, lemon juice, salt, and brown sugar until sugar is dissolved.
- Whisk olive oil into vinegar mixture until the mixture is completely combined and no longer separates. Pour over vegetables and lightly toss to mix.
- Cover and place in refridgerator to marinate.
Notes
Serving Size = 3/4 cup
Nutrition
Calories: 208kcal | Carbohydrates: 11g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Sodium: 118mg | Potassium: 262mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2446IU | Vitamin C: 48mg | Calcium: 30mg | Iron: 1mg