Calories: 65, Saturated Fat: 1g, Sodium: 7mg, Dietary Fiber: 1g, Total Fat: 5g, Carbs: 6g, Cholesterol: 0mg, Protein: 1g
Carb Choices: 0.5
1. 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.
2. 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.
3. 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. Serve with a slotted spoon.
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Serving Size: 1 Serving (98g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 62 | ||
Calories from Fat: 46 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 6mg | 0 % | |
Potassium 205.6mg | 5 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 2.8g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 62
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