Skip Navigation LinksHome > February 2010 - Volume 4 - Issue 1 > Marinated Vegetable Salad
Text sizing:
A
A
A
HEART Insight:
doi: 10.1097/01.HEARTI.0000388361.87184.cd
Departments: The Hungry Heart/Neither Fish Nor Fowl

Marinated Vegetable Salad

Free Access

Serves 4; ½ cup per serving

Figure. This recipe ...
Figure. This recipe ...
Image Tools

The vibrant colors and flavors of this salad add pizzazz to any meal.

Back to Top | Article Outline
Salad

1 cup grape tomatoes, halved

½ cup chopped unpeeled cucumber (English, or hot house, preferred)

¼ cup chopped red bell pepper

¼ cup chopped red onion

¼ cup chopped fresh basil

¼ cup shredded reduced-fat four-cheese Italian blend

Back to Top | Article Outline
Dressing

2 tablespoons plain rice vinegar

1½ teaspoons sugar

½ teaspoon olive oil (extra-virgin preferred)

1 small garlic clove, minced

Back to Top | Article Outline
Directions

In a medium bowl, stir together the salad ingredients.

In a small bowl, whisk together the dressing ingredients. Pour over the salad. Toss lightly to coat. For peak flavor, cover and refrigerate for 30 minutes to 1 hour before serving.

Cook's Tip: If the Italian cheese blend isn't available, you can use low-fat mozzarella cheese. You'll miss out on a pleasant smoky flavor, however.

Back to Top | Article Outline
Nutrition Analysis

(per serving)

Calories 54

Total Fat 2.0g

Saturated Fat 0.5g

Trans Fat 0.0g

Polyunsaturated Fat 0.0g

Monounsaturated Fat 0.5g

Cholesterol 3mg

Sodium 62mg

Carbohydrates 7g

Fiber 1g

Sugars 4g

Protein 3g

Back to Top | Article Outline
Dietary Exchanges

free

© 2010 American Heart Association, Inc.

Login