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Marinated Tomato Vegetable Salad

Diet.Chef's picture
  Frozen cut green beans/One 8-ounce can cut green beans 4 1⁄2 Ounce (Half Of 9 Ounce Package)
  Tomatoes 2 Medium, cut into wedges
  Onion 1 Small, thinly sliced and separated into rings
  Zucchini 1 Medium, sliced
  Snipped parsley 3 Tablespoon
  Vinegar 1⁄3 Cup (5.33 tbs)
  Rose wine 2 Tablespoon
  Salad oil 1 Tablespoon
  Sugar 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Dried basil 1⁄4 Teaspoon, crushed

Cook frozen green beans according to package directions; drain.
In bowl combine green beans, tomatoes, onion rings, zucchini slices, and parsley.
For marinade, in screw top jar combine vinegar, rose wine, salad oil, sugar, salt, and basil.
Cover and shake well.
Pour marinade over vegetables in bowl.
Cover and refrigerate several hours or overnight, stirring occasionally, Drain to serve.

Recipe Summary

Side Dish

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 405 Calories from Fat 144

% Daily Value*

Total Fat 16 g25.1%

Saturated Fat 0.94 g4.7%

Trans Fat 0.3 g

Cholesterol 0 mg

Sodium 549.1 mg22.9%

Total Carbohydrates 55 g18.4%

Dietary Fiber 12.1 g48.2%

Sugars 33.8 g

Protein 9 g17.4%

Vitamin A 129.3% Vitamin C 227.1%

Calcium 24% Iron 29.9%

*Based on a 2000 Calorie diet

Marinated Tomato Vegetable Salad Recipe