This pretty, quick-to-prepare, and divine-tasting salad is perfect for potlucks and summer lunches. Vary the vegetables and try other vinaigrettes in this chapter (pages 96–97) for different flavors.

　　

Ingredients

Serves 10; 1/2 cup per serving

　　

Salad

1 1/2 cups diced broccoli florets

　　1 1/2 cups diced cauliflower florets

　　1 medium zucchini, sliced

　　12 baby carrots, sliced

　　1/2 cup matchstick-size slices yellow onion

　　

Dressing

1/2 cup water

　　1/4 cup plus 2 tablespoons balsamic vinegar

　　1/4 cup finely snipped fresh parsley

　　2 tablespoons canola or corn oil

　　1/2 teaspoon pepper

　　

Step 1

In a large bowl, toss together the salad ingredients.

　　

Step 2

In a small bowl, whisk together the dressing ingredients. Pour over the salad, tossing well. Cover and refrigerate for 6 to 24 hours, stirring occasionally.

　　

Cook’s Tip

Step 3

Vinegar-based dressings make great no-sodium or low-sodium marinades for beef, seafood, poultry, and vegetables to be grilled or broiled.

　　

Nutrition Information

Step 4

(Per serving)

　　

Step 5

Calories: 52

　　

Step 6

Total fat: 3.0g

　　

Step 7

Saturated: 0.0g

　　

Step 8

Trans: 0.0g

　　

Step 9

Polyunsaturated: 1.0g

　　

Step 10

Monounsaturated: 2.0g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 24mg

　　

Step 13

Carbohydrates: 6g

　　

Step 14

Fiber: 2g

　　

Step 15

Sugars: 4g

　　

Step 16

Protein: 1g

　　

Step 17

Calcium: 22mg

　　

Step 18

Potassium: 193mg

　　

Dietary Exchanges

Step 19

1 vegetable

　　

Step 20

1/2 fat

　　American Heart Association Low-Salt Cookbook, 4th Edition