Marinated Vegetable Salad
Marinating the vegetables overnight gives this fresh salad terrific flavor.
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6 to 8
Salad
Olive
Pepper
Tomato
Vegetable
No-Cook
Vegetarian
Low Cal
Summer
Bon Appétit
Missouri
- salt and pepper
- 1 onion, thinly sliced
- 1/2 cup grated parmesan
- 1 teaspoon minced fresh parsley
- 5 cups broccoli florets
- 1 green bell pepper, thinly sliced
- 1/2 teaspoon dried oregano, crumbled
- 1/2 teaspoon dried basil, crumbled
- Carbohydrate 17 g(6%)
- Cholesterol 24 mg(8%)
- Fat 13 g(19%)
- Fiber 3 g(13%)
- Protein 6 g(11%)
- Saturated Fat 3 g(14%)
- Sodium 669 mg(28%)
- Calories 191
Preparation Combine all ingredients except cherry tomatoes and salt and pepper in large bowl. Cover and refrigerate overnight, stirring occasionally. Add tomatoes and toss. Season with salt and pepper.
Preparation Combine all ingredients except cherry tomatoes and salt and pepper in large bowl. Cover and refrigerate overnight, stirring occasionally. Add tomatoes and toss. Season with salt and pepper.
