Marinated Vegetable Salad
8 servings
Ingredients
- 10 oz. fresh or 1 box frozen green beans thawed
- 10 oz. fresh or 1 box frozen fresh peas thawed
- 8 oz. jar pimientos, drained and rinsed
- 1 c. onions, finely chopped
Marinade
- ½ c. sugar or 1 oz. Splenda (24 packets)
- ¾ c. balsamic or champagne (or white wine) vinegar
- ¼ c. extra virgin olive oil
- 2 T. water
Directions
1. Drain all the vegetables and combine together in a mixing bowl.
2. Make the marinade by combining the Splenda, vinegar, oil, and water in a mixing bowl, mix with a fork or whisk.
3. Place the ingredients in a 2-quart saucepan and bring to a boil.
4. Then pour the marinade over the vegetables, mix well with a spoon, and refrigerate overnight or up to 2 days.
5. Mix well before serving.
Nutritional Information – Per Serving
Calories 162
Calories from Fat 62 |
Amount Per Serving | % Daily Value* |
| |
Total Fat 6.9g | 11% |
Saturated Fat 1.0 g
Trans Fat 0.0g | 5% |
Cholesterol 0mg | 0% |
Sodium 112mg | 5% |
Total Carbohydrates 22.3g | 7% |
Dietary Fiber 3.3g
Sugar 16.2g | 13% |
Protein 2.7g
Vitamin A 17%
Vitamin C 27%
Calcium 2%
Iron 5% | |
* Based on a 2000 Calorie Diet |
Source: Woodhull Hospital / North Brooklyn Health Network |
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