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Marinated Vegetable Salad

Zucchini squash and radish flavored with Greek vinaigrette dressing blend together to make a marinated veggie salad.

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  • prep time 25 min
  • total time 4 hr 25 min
  • ingredients 6
  • servings 10
 

Ingredients

1
large zucchini, quartered, very thinly sliced
1
large yellow summer squash, quartered, very thinly sliced
1
carrot, peeled, thinly sliced
1/4
cup very thinly sliced red onion, separated into rings
4
radishes, very thinly sliced
2/3
cup purchased Greek vinaigrette dressing

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In large bowl, mix all ingredients until combined.
  • 2 Cover; refrigerate at least 4 hours or overnight before serving.
  • 1 In large bowl, mix all ingredients until combined.
  • 2 Cover; refrigerate at least 4 hours or overnight before serving.

EXPERT TIPS

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Expert Tips

To reduce the fat in each serving of these marinated vegetables by about 6 grams, use fat-free Italian dressing and 2 tablespoons of crumbled feta cheese.

For a colorful presentation, line the serving bowl with green-edged ivory kale or purple kale leaves.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
90
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
180mg
180%;
Total Carbohydrate
5g
5%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
45%;
Vitamin C
20%;
Calcium
0%;
Iron
2%;
Exchanges:
1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.