Hungry Girls Merry Marinated Vegetables Recipes

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MARINATED VEGETABLE SALAD



Marinated Vegetable Salad image

My mom's Marinated Vegetable Salad is a simple, flavorful and healthy side dish recipe to enjoy summer's fresh produce!

Provided by Blair Lonergan

Categories     Salad     Side Dish

Time 2h20m

Number Of Ingredients 15

¾ cup sliced mushrooms
¾ cup halved cherry or grape tomatoes
¾ cup sliced zucchini
¾ cup peeled, chopped carrots
1 small yellow bell pepper, chopped
½ cup broccoli florets
½ cup cauliflower florets
½ teaspoon minced garlic
½ teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon pepper
½ teaspoon chopped fresh chives
1 tablespoon red wine vinegar
2 teaspoons fresh lemon juice
1 tablespoon olive oil

Steps:

  • Place all vegetables in a large bowl.
  • Place remaining ingredients (garlic through olive oil) in a jar with a lid and shake until completely combined.
  • Pour dressing over vegetables.
  • Refrigerate salad for at least 2 hours (or overnight).

Nutrition Facts : ServingSize 1 cup, Calories 54.3 kcal, Carbohydrate 6.8 g, Protein 1.5 g, Fat 2.9 g, SaturatedFat 0.4 g, Sodium 254.4 mg, Fiber 1.4 g, Sugar 2.4 g, UnsaturatedFat 2.4 g

HUNGRY GIRL'S MERRY MARINATED VEGETABLES



Hungry Girl's Merry Marinated Vegetables image

I got this recipe from the Hungry Girl website. I didn't see where anyone else had posted. I'm posting it as they have it written, but I've subbed green pepper for the red pepper and I usually add a small summer squash as well. The time includes 24 hours for the vegetables to marinate. You can eat them before the 24 hours, but they are much better if you wait. They are even better after two days. According the website, the nutritional value is: 1/5th recipe: 57 calories, 1g fat, 7mg sodium, 14g carbs, 1.5g fiber, 10g sugars, 1.5g protein = 1 Point.

Provided by TexasHurricane

Categories     Onions

Time 34m

Yield 5 serving(s)

Number Of Ingredients 9

1 large cucumber, thinly sliced
1 medium red pepper, thinly sliced
1 cup thinly sliced red onion
1 medium zucchini, halved lengthwise and cut into 1/2-inch wide strips
1 cup balsamic vinegar (or another 5-calorie per tablespoon balsamic vinegar)
1 teaspoon olive oil
2 1/2 tablespoons Splenda granular
1 cup water
salt and pepper, to taste

Steps:

  • In a plastic container with a lid, combine all vegetables.
  • In a separate container, combine and mix vinegar, oil, Splenda and water.
  • Pour marinade over veggies, cover, and place in fridge for 24 hours.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 42.9, Fat 1.1, SaturatedFat 0.2, Sodium 7.5, Carbohydrate 8.2, Fiber 1.7, Sugar 4, Protein 1.4

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