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Marinated Vegetable Salad

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Marinated Vegetable Salad
  • Prep 25 min
  • Total 4 hr 25 min
  • Ingredients 6
  • Servings 10
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Zucchini squash and radish flavored with Greek vinaigrette dressing blend together to make a marinated veggie salad.
Updated Aug 17, 2010

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

Steps

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

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    For a colorful presentation, line the serving bowl with green-edged ivory kale or purple kale leaves.

Nutrition Information

90 Calories, 7g Total Fat, 1g Protein, 5g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
180mg
8%
Total Carbohydrate
5g
2%
Dietary Fiber
2g
8%
Sugars
3g
Protein
1g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
20%
20%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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