Healthy Marinated Vegetables Recipe

Healthy Marinated Vegetables Recipe
Healthy Marinated Vegetables Recipe photo by Taste of Home
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Healthy Marinated Vegetables Recipe

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"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.
MAKES:
7 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
7 servings
TOTAL TIME:
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.
Originally published as Marinated Vegetable Salad in Light & Tasty December/January 2005, p11

Nutritional Facts

2/3 cup: 75 calories, 3g fat (0 saturated fat), 0 cholesterol, 165mg sodium, 12g carbohydrate (0 sugars, 3g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Marinated Vegetable Salad in Light & Tasty December/January 2005, p11

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