Home > Recipes > Marinated Vegetable Salad

Marinated Vegetable Salad Recipe

Photo by: Taste of Home

"This medley of healthy vegetables is so delicious, no one guesses it's suitable for diabetics," says Linda Pruitt of Greenfield, Indiana. "I take it to pitch-in dinners because it can be made in advance." Using a sugar substitute adds a subtle sweetness to the dressing without all the carbohydrates and calories.

This recipe is:

Healthy

Quick

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Marinated Vegetable Salad Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

7 Servings
Prep: 20 min. + chilling

Ingredients

3 cups sliced carrots (1/4- inch slices)
1 cup thinly sliced celery
1/2 cup chopped green pepper
1 medium onion, halved and thinly sliced
1 teaspoon celery seed
1/2 cup reduced-fat Italian salad dressing
Sugar substitute equivalent to 1/2 cup sugar
1/4 cup white vinegar
1/4 cup water

Directions

Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 6-7 minutes or until carrots are crisp-tender. Drain and rinse in cold water. In a bowl, combine the celery, green pepper, onion, celery seed and carrots.
In a small saucepan, combine the salad dressing, sugar substitute, vinegar and water. Cook and stir until mixture comes to a boil; pour over vegetables. Cover and refrigerate until chilled, stirring several times. Serve with a slotted spoon. Yield: 7 servings.

Nutritional Analysis: One serving (2/3 cup) equals 75 calories, 3 g fat (trace saturated fat), trace cholesterol, 165 mg sodium, 12 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Marinated Vegetable Salad published in Light & Tasty December/January 2005, p11