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Bryan Bariatric Advantage
Bryan West Campus
2300 S. 16th St.
Lincoln, NE 68502
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402-481-5454

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Marinated Vegetable Salad

Serving this salad combo at room temperature helps the full flavor of the veggies come through.

Ingredients

  • 2 medium medium tomatoes or 4 plum tomatoes
  • 1 medium green sweet pepper
  • 1 small zucchini or yellow summer squash, thinly sliced (about 1¼ cups)
  • ¼ cup thinly sliced red onion
  • 2 tablespoons snipped fresh parsley
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar or wine vinegar
  • 2 tablespoons water
  • 1 tablespoon snipped fresh thyme or basil or 1 teaspoon dried thyme or basil, crushed
  • 1 clove garlic, minced
  • Pine nuts, toasted (optional)

Directions

Cut tomatoes into wedges. Cut sweet pepper into small squares. In a medium bowl, combine tomatoes, sweet pepper, zucchini, red onion and parsley; set aside.

  • For dressing, in a screw-top jar, combine oil, vinegar, the water, thyme or basil and garlic. Cover; shake well. Pour over vegetable mixture. Toss lightly to coat.
  • Let mixture stand at room temperature for 30 to 60 minutes, stirring occasionally. (Or cover and chill for 4 to 24 hours, stirring once or twice. Let stand at room temperature about 30 minutes before serving.) If desired, garnish with pine nuts (see Tip). Serve with a slotted spoon.
  • Tip: To toast pine nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 7 minutes or until golden, shaking pan once or twice.
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