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  Carrots 3 Medium
  Turnips 3 Medium
  Cauliflower head 1⁄2 Small, broken into flowerets
  Green pepper 1 Small, cut into strips
  Vinegar 1⁄2 Cup (8 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Salad oil 1⁄4 Cup (4 tbs)
  Curry powder 2 Teaspoon

Peel and slice carrots and turnips; halve turnip slices.
In saucepan combine carrots, turnips, cauliflower, green pepper, 2 cups water, and 1 teaspoon salt.
Bring to boiling; reduce heat.
Cover and simmer till crisp-tender, about 5 minutes.
Drain and cool vegetables.
In screw-top jar combine vinegar, sugar, oil, curry, 1 tea spoon salt, and 1/4 teaspoon pepper.
Cover and shake vigorously.
Pour vinegar mixture over vegetables; toss lightly.
Refrigerate several hours or overnight, stirring vegetable mixture occasionally.

Recipe Summary

Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1070 Calories from Fat 516

% Daily Value*

Total Fat 58 g90%

Saturated Fat 3 g15%

Trans Fat 1 g

Cholesterol 0 mg

Sodium 467.6 mg19.5%

Total Carbohydrates 132 g44.1%

Dietary Fiber 23.5 g94%

Sugars 98.2 g

Protein 13 g25.2%

Vitamin A 619.7% Vitamin C 470.8%

Calcium 29.7% Iron 34.3%

*Based on a 2000 Calorie diet

Zesty Vegetable Salad Recipe