Skip Navigation LinksHome > February 2010 - Volume 4 - Issue 1 > Marinated Vegetable Salad
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HEART Insight:
doi: 10.1097/
Departments: The Hungry Heart/Neither Fish Nor Fowl

Marinated Vegetable Salad

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Serves 4; ½ cup per serving

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

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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

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2 tablespoons plain rice vinegar

1½ teaspoons sugar

½ teaspoon olive oil (extra-virgin preferred)

1 small garlic clove, minced

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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.

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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

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Dietary Exchanges


© 2010 American Heart Association, Inc.