Low-Fat Marinated Vegetable Salad - cooking recipe

Ingredients

1 (16 oz.) bag frozen mixed vegetables, defrosted
1 (15 oz.) can chickpeas
1/3 c. low-calorie Italian salad dressing
1/4 c. frozen apple juice concentrate, defrosted
1 Tbsp. vegetable oil
1 Tbsp. rice or white wine vinegar
2 Tbsp. fresh lemon juice
2 cloves garlic, minced
1/2 tsp. black pepper
8 leaves lettuce, rinsed and dried

Preparation

Combine frozen vegetables and chickpeas in a bowl.
In a jar with a tight fitting lid, shake the salad dressing, juice, concentrate, oil, vinegar, lemon juice, garlic and pepper to mix well.
Pour over vegetable-bean mixture.
Mix well.
Let marinate a few hours in refrigerator.
Arrange salad over lettuce leaves. Serve chilled.