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Marinated Balsamic Veggie Salad

Frozen vegetables are frozen at their peak ripeness, so they retain their nutrients.  They are especially handy in the winter months when fresh veggies are out of season, and more expensive.  By marinating the veggies in balsamic vinegar they acquire an intense, rich flavor, which is sure to satisfy your hunger after just a small portion.  If you aren’t a fan of balsamic, try using other flavored vinegars.

Serves: 1 cup


¾ cup balsamic vinegar

¼ cup sugar

½ cup Splenda®

2 tbsp water

¼ cup olive oil

1/8 tsp salt

1/8 tsp pepper

1 can “no salt added” French-style green beans, drained

2 cups frozen corn

2 cups frozen peas

1 small jar pimentos, drained

½ cup green onions, chopped

¾ cup celery, chopped



  1. Combine first 7 ingredients in a small saucepan, and bring to a boil.  Allow to cool, completely.
  2. Combine remaining ingredients in a large bowl.
  3. Pour cooled marinade (from step one) over vegetables.  Chill for one hour before serving.  Serve with a slotted spoon to drain excess marinade.