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
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Number of Servings: 6


    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


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.

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Member Ratings For This Recipe

  • Incredible!
    I've never tried marinating before, great idea, no excess dressing that way. - 5/18/20

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  • This is very good! Added some kalamata olives, but rinsed them as they're pretty salty. - 1/5/20

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  • Looks interesting! - 4/20/17

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  • Very Good
    Can't wait to try it. It sounds wonderful. - 3/17/07

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