Marinated Italian Vegetable Salad

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 126.9

Total Fat: 5.8 g
Cholesterol: 12.7 mg
Sodium: 662.1 mg
Total Carbs: 11.7 g
Dietary Fiber: 3.9 g
Protein: 7.9 g

View full nutritional breakdown of Marinated Italian Vegetable Salad calories by ingredient

Minutes to Prepare: 75

Number of Servings: 6

Ingredients

1 (14-ounce) can artichoke hearts, drained and halved

1 (8-ounce) package sliced fresh mushrooms

1 medium zucchini, cut into very thin strips

1/4 cup sliced green onions

1/2 cup fat-free Italian dressing

1/4 cup balsamic vinegar

4 cups torn green leaf lettuce

1 cup cherry tomatoes, halved

4 ounces part-skim mozzarella cheese, cut into 1/2-inch cubes

1/4 cup sliced ripe olives

2 Tablespoons freshly grated Parmesan cheese

Directions

Combine first 4 ingredients in a heavy-duty, zip-top plastic bag. Pour dressing and balsamic vinegar over vegetable mixture; turn bagt to coat. Cover and marinate in refrigerator up tro 4 hours, turning bag occasionally. Remove vegatbles from marinade, discarding marinage, Combine vegegtable mixture, lettuce, tomato halves, mozzarella cheese, and olives in a large bowl; toss gently to coat. Sprinkle with Parmesan cheese.

Yield: 6 (2-cup) servings

Number of Servings: 6

Recipe submitted by SparkPeople user JOYCEOSBORN.