Hungry Girls Merry Marinated Vegetables Recipes

FAVORITE MARINATED VEGETABLES

Favorite Marinated Vegetables image

Toss some good-for-you veggies together with a coating of fat-free salad dressing, and you've got this ideal side dish in no time. From Brooklyn Center, Minnesota, Sarah Newman writes, "The recipe is so easy, and marinating the vegetables overnight gives them a great flavor and texture. It's perfect for picnics, potlucks or other gatherings!"

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

2 cups fresh broccoli florets
2 cups fresh cauliflowerets
1 medium cucumber, halved and thinly sliced
1 cup sliced fresh mushrooms
1 cup cherry tomatoes, halved
1/3 cup finely chopped red onion
1/2 cup fat-free Italian salad dressing

Steps:

In a large bowl, combine the broccoli, cauliflower, cucumber, mushrooms, tomatoes and onion. Add dressing and toss to coat. Cover and refrigerate for 8 hours or overnight.

Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 306mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

HUNGRY GIRL'S MERRY MARINATED VEGETABLES

Hungry Girl's Merry Marinated Vegetables image

I got this recipe from the Hungry Girl website. I didn't see where anyone else had posted. I'm posting it as they have it written, but I've subbed green pepper for the red pepper and I usually add a small summer squash as well. The time includes 24 hours for the vegetables to marinate. You can eat them before the 24 hours, but they are much better if you wait. They are even better after two days. According the website, the nutritional value is: 1/5th recipe: 57 calories, 1g fat, 7mg sodium, 14g carbs, 1.5g fiber, 10g sugars, 1.5g protein = 1 Point.

Provided by TexasHurricane

Categories Onions

Time 34m

Yield 5 serving(s)

Number Of Ingredients 9

Ingredients

1 large cucumber, thinly sliced
1 medium red pepper, thinly sliced
1 cup thinly sliced red onion
1 medium zucchini, halved lengthwise and cut into 1/2-inch wide strips
1 cup balsamic vinegar (or another 5-calorie per tablespoon balsamic vinegar)
1 teaspoon olive oil
2 1/2 tablespoons Splenda granular
1 cup water
salt and pepper, to taste

Steps:

In a plastic container with a lid, combine all vegetables.
In a separate container, combine and mix vinegar, oil, Splenda and water.
Pour marinade over veggies, cover, and place in fridge for 24 hours.
Season to taste with salt and pepper.

Nutrition Facts : Calories 42.9, Fat 1.1, SaturatedFat 0.2, Sodium 7.5, Carbohydrate 8.2, Fiber 1.7, Sugar 4, Protein 1.4

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