Marinated-Vegetable Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
|
Ingredients:
3 cups diagonally sliced carrot (about 1 pound) |
2 cups (2-inch) julienne-cut zucchini |
1 cup vertically sliced red onion |
1/2 cup (2-inch) julienne-cut red bell pepper |
1/4 cup red wine vinegar |
2 tablespoons (1/2 ounce) finely grated fresh parmesan cheese |
1 tablespoon chopped fresh parsley |
1 tablespoon olive oil |
1 tablespoon water |
1/4 teaspoon dried basil |
1/4 teaspoon dried oregano |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Place carrots in a microwave-safe dish; cover with plastic wrap. Microwave at high 4 minutes or until crisp-tender; cool.
2. Place zucchini in a microwave-safe dish; cover with plastic wrap. Microwave at high 1 1/2 minutes or until crisp-tender; cool.
3. Combine the sliced carrot, zucchini pieces, sliced onion, and bell pepper pieces in a large bowl. Combine the vinegar and the remaining ingredients in a small bowl, stirring with a whisk. Pour the vinegar mixture over the vegetables, tossing to coat. Cover the vegetables, and marinate in refrigerator for 2 hours.
|
|