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Marinated Vegetables Salad

Balsamic vinegar, made from white Trebbiano grape juice, adds a sweet flavor to this fresh tomato salad. This type of vinegar is aged in wooden barrels for at least 10 years, making it more expensive than other vinegars.



  1. Cut tomatoes into wedges. Cut green bell pepper into small squares.
  2. In a large bowl combine tomatoes, green bell pepper, zucchini or summer squash, onion, and parsley.
  3. For dressing, in a screw-top jar combine oil, vinegar, water, thyme or basil, and garlic. Cover and shake well.
  4. Pour dressing over vegetable mixture. Toss lightly to coat.
  5. Let mixture stand at room temperature for 30 to 60 minutes, stirring occasionally. If desired, stir in the pine nuts.
  6. Serve with slotted spoon.

Makes 6 to 8 side-dish servings.

* I add other vegetables to this like broccoli, carrots, radishes, cooked beets, cauliflower, etc. You can also add cooked pasta like bow-ties, small shells, etc.

Make-Ahead Tip: Prepare salad. Cover and chill for at least 4 hours or up to 24 hours, stirring once or twice. Allow to stand at room temperature about 30 minutes before serving. If desired, stir in pine nuts before serving.

Nutrition facts per serving: 41 calories, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, 6 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein

Posted by jerseyjan at Recipe Goldmine 7/13/01 5:33:16 am.


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