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Hot Veggie Side Salad

American.Kitchen's picture
Ingredients
  Red pepper 1⁄2 , diced
  Yellow pepper 1⁄2 , diced
  Onion 1 , diced
  Dry white wine 250 Milliliter (1 Cup)
  Stalk celery 1 , sliced
  Green onion 3
  Broccoli head 1⁄4 (In Flowerets)
  Cucumber 1⁄3 , peeled, halved, seeded and sliced thick
  Zucchini 1⁄3 , sliced
  Chinese cabbage 1⁄4 , sliced
  Garlic 2 Clove (10 gm), smashed and chopped
  Chopped parsley 15 Milliliter (1 Tablespoon)
  Bay leaves 2
  Basil 1 Teaspoon (5 Milliliter)
  Olive oil 45 Milliliter (3 Tablespoon)
  Wine vinegar 45 Milliliter (3 Tablespoon)
  Mint To Taste
  Dill To Taste
  Lime juice 1 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Place peppers, diced onion, wine, celery and green onions in skillet.
Season, cover and cook 3 minutes over high heat.
Add all remaining ingredients, except lime juice, and cook 6 minutes covered over medium-high heat.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable

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4.15625
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 814 Calories from Fat 413

% Daily Value*

Total Fat 47 g72%

Saturated Fat 6.5 g32.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 630.7 mg26.3%

Total Carbohydrates 50 g16.6%

Dietary Fiber 12.1 g48.6%

Sugars 18.1 g

Protein 11 g22.5%

Vitamin A 308.5% Vitamin C 683%

Calcium 44.1% Iron 41.4%

*Based on a 2000 Calorie diet

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Hot Veggie Side Salad Recipe