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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Marinated Fresh Vegetable Salad

Source: National Pork Board

Broccoli, squash, and zucchini in a spicy lemon juice, white balsamic vinegar, and hot red pepper flake marinade.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	102.6

Total Carbs	8.8 g

Dietary Fiber	1.7 g

Sugars	5.5 g

Total Fat	7.0 g

Saturated Fat	1.0 g

Unsaturated Fat	0.8 g

Potassium	302.9 mg

Protein	1.8 g

Sodium	17.5 mg

Dietary Exchanges 7.0 Fat, 0.7 Vegetables, 0.0 Fruits, 0.1 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Cook broccoli, covered, in medium saucepan in small amount of boiling, lightly salted water for 3 to 4 minutes or just until broccoli is crisp-tender; drain. Immediately plunge cooked broccoli into ice water. When chilled, drain.
In a large bowl, combine broccoli, squash, zucchini and hot red pepper flakes. In a glass measuring cup, combine vinegar, oil, lemon juice and sugar. Pour over broccoli mixture; toss gently to coat. Cover and chill for 2-4 hours, stirring occasionally.