Marinated Rainbow Salad

Prep Time: 20 min
Level of Difficulty: Easy

Ingredients

Marinade:
(Makes 1 cup, enough to marinate 4 to 5 cups of vegetables)

• ¼ cup water
• ½ cup vinegar, preferably red wine vinegar, or part fresh lemon juice
• ¼ cup olive oil
• Salt or salt substitute
• Freshly ground pepper

Vegetables:

• 1 cup chopped lightly cooked asparagus or green beans
• 1 cup sliced red and yellow bell peppers
• 1 cup thickly sliced or quartered mushrooms\
• ¼ cup thinly sliced white or red onion
• 2 small tomatoes quartered, or 12 cherry tomatoes, cut in half
• 8 black olives, sliced (about ¼ cup when sliced)

Optional:

• 1 cup shelled cooked edamame (soybeans) or cooked garbanzo beans

Method

1. Whisk together ingredients to make the marinade.
   In a large bowl, combine all vegetables (except tomatoes) and the marinade ingredients and stir. Cover, refrigerate and mix every few hours, if possible, or at least two times a day. Keep covered in the refrigerator for up to three days.
2. Add tomatoes just prior to serving.

Nutrition at a Glance (per serving)

Each serving includes one eighth of the marinade

• Calories: 90
• Total fat: 8g
• Saturated fat: 1g
• Carbohydrate: 5g
• Dietary fiber: 1g
• Protein: 1g