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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.

Rating:
Prep Time: 4 hours
Cook Time: 4 minutes
Difficulty: Easy

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
1 1/2 Fat , 1 Vegetables
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

2 cup  fresh broccoli florets
1 each  Squash, summer, all types, fresh, small
1 each  small zucchini
0 1/2 tsp  hot red pepper flakes
0.3333 cup  balsamic vinegar
2 tbsp  olive oil
1 tbsp  fresh lemon juice
1 tsp  sugar
Directions
  1. 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.
  2. 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.

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