Marinated Vegetable Salad

Marinated Vegetable Salad

Zucchini squash, carrots and radish come together in this marinated veggie salad – a flavorful side dish.

Prep Time

25

Minutes

Total Time

4:25

Hrs:Mins

Makes

10

servings

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
  1. In large bowl, mix all ingredients until combined.
  2. Cover; refrigerate at least 4 hours or overnight before serving.
Makes 10 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cook's Notes
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.

Nutrition Information:

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