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.

Ingredients

5 serv.

cucumber↗1
thinly sliced
red pepper↗1
thinly sliced
red onion1 cup
thinly sliced
zucchini1
halved lengthwise and cut into 1/2-inch wide strips
balsamic vinegar↗1 cup
(or another 5-calorie per tablespoon balsamic vinegar)
olive oil↗1 teaspoon
Splenda granular↗2 1⁄2 tablespoons
water↗1 cup
salt and pepper
to taste

Step-by-step instructions

1
In a plastic container with a lid, combine all vegetables.
2
In a separate container, combine and mix vinegar, oil, Splenda and water.
3
Pour marinade over veggies, cover, and place in fridge for 24 hours.
4
Season to taste with salt and pepper.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App