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.
- 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
- 3 tbsp brown sugar
- 1 tsp lemon juice
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 tsp salt
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.
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.
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