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Marinated Zucchini Salad

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  Carrots 3 Medium
  Frozen artichoke hearts 9 Ounce (1 Package)
  Zucchini 1 Medium, sliced
  Salad oil 1⁄3 Cup (5.33 tbs)
  White vinegar 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm), minced
  Dried marjoram 1 Teaspoon, crushed
  Salt 3⁄4 Teaspoon
  Sugar 1⁄2 Teaspoon
  Lettuce leaves 5
  Gorgonzola cheese/Blue cheese 2 Ounce, crumbled

Cut carrots into 3-inch lengths.
In covered saucepan cook carrots in a small amount of boiling salted water about 10 minutes or just till tender.
Drain; cut into thin sticks.
Cook frozen artichoke hearts according to package directions; drain.
Halve any large artichokes.
Place carrots, artichokes, and zucchini in a plastic bag; set in shallow pan.
For marinade combine salad oil, vinegar, garlic, marjoram, salt, sugar, and dash pepper; pour over vegetables.
Close bag.
Refrigerate several hours or overnight, turning occasionally.
To serve, drain vegetables and arrange on individual lettuce-lined salad plates.
Sprinkle with gorgonzola or blue cheese.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1058 Calories from Fat 829

% Daily Value*

Total Fat 94 g144.2%

Saturated Fat 15.6 g78.1%

Trans Fat 1.3 g

Cholesterol 50 mg16.7%

Sodium 2858.8 mg119.1%

Total Carbohydrates 44 g14.5%

Dietary Fiber 11.7 g47%

Sugars 16.8 g

Protein 21 g42.6%

Vitamin A 716.4% Vitamin C 99.1%

Calcium 55.3% Iron 43.1%

*Based on a 2000 Calorie diet


Marinated Zucchini Salad Recipe