Marinated-Vegetable Salad

Marinated-Vegetable Salad

Marinated-Vegetable Salad

Marinated-Vegetable Salad might be just the side dish you are searching for. This recipe makes 7 servings with 64 calories, 2g of protein, and 3g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. Not From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and primal diet. A mixture of julienne-cut bell pepper, basil, onion, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

1

Place carrots in a microwave-safe dish; cover with plastic wrap. Microwave at high 4 minutes or until crisp-tender; cool.

Ingredients you will need

Carrot

Wrap

Equipment you will use

Plastic Wrap

Microwave

2

Place zucchini in a microwave-safe dish; cover with plastic wrap. Microwave at high 1 1/2 minutes or until crisp-tender; cool.

Ingredients you will need

Zucchini

Wrap

Equipment you will use

Plastic Wrap

Microwave

3

Combine the sliced carrot, zucchini pieces, sliced onion, and bell pepper pieces in a large bowl.

Ingredients you will need

Bell Pepper

Zucchini

Carrot

Onion

Equipment you will use

Bowl

4

Combine the vinegar and the remaining ingredients in a small bowl, stirring with a whisk.

Ingredients you will need

Vinegar

Equipment you will use

Whisk

Bowl

5

Pour the vinegar mixture over the vegetables, tossing to coat. Cover the vegetables, and marinate in refrigerator for 2 hours.

Ingredients you will need

Vegetable

Vinegar

Equipment

Ingredients

Servings:

(2-inch) julienne-cut red bell pepper

(2-inch) julienne-cut red bell pepper 0teaspoons

black pepper 454grams

cups diagonally sliced carrot (about

cups diagonally sliced carrot (about 0teaspoons

dried basil 1Tbsp

chopped fresh parsley

chopped fresh parsley 1Tbsp

olive oil 0teaspoons

dried oregano 14grams

tablespoons finely grated fresh Parmesan cheese

tablespoons finely grated fresh Parmesan cheese 237milliliters

vertically sliced red onion

vertically sliced red onion 59milliliters

red wine vinegar

red wine vinegar 0teaspoons

water 473milliliters

(2-inch) julienne-cut zucchini

(2-inch) julienne-cut zucchini

DifficultyHard

Ready In45 m.

Servings7

Health Score41

DietsGluten Free

Dish TypesSalad

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