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Healthy Recipes

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Marinated Rainbow SaladMarinated Rainbow Salad

Prep Time: 20 min
Cook Time: 0 min
(Total time will vary with appliance and setting.)
Level of Difficulty: Easy


Marinade: (Makes 1 cup, enough to marinate 4 to 5 cups of vegetables)
¼ cup water
½ cup vinegar, preferably red wine vinegar, or part fresh lemon juice
¼ cup olive oil
Salt or salt substitute
Freshly ground pepper
1 cup chopped lightly cooked asparagus or green beans
1 cup sliced red and yellow bell peppers
1 cup thickly sliced or quartered mushrooms
¼ cup thinly sliced white or red onion
2 small tomatoes quartered, or 12 cherry tomatoes, cut in half
8 black olives, sliced (about ¼ cup when sliced)
Optional: 1 cup shelled cooked edamame (soybeans) or cooked garbanzo beans


  1. Whisk together ingredients to make the marinade.
  2. In a large bowl, combine all vegetables (except tomatoes) and the marinade ingredients and stir. Cover, refrigerate and mix every few hours, if possible, or at least two times a day. Keep covered in the refrigerator for up to three days.
  3. Add tomatoes just prior to serving.

Nutrition at a Glance (per serving);
Each serving includes one eighth of the marinade
Calories: 90
Total fat: 8g
Saturated fat: 1g
Carbohydrate: 5g
Dietary fiber: 1g
Protein: 1g

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