Marinated Relish Salad
|Canned bean sprouts||16 Ounce, rinsed and drained (1 Can)|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Sliced cauliflower||2 Cup (32 tbs)|
|Cucumber||1 Medium, peeled and sliced|
|Green pepper||1 Medium, cut into strips|
|Sliced green onion||1⁄3 Cup (5.33 tbs)|
|Vinegar||1 1⁄3 Cup (21.33 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cherry tomatoes||12 , halved|
Combine bean sprouts, mushrooms, cauliflower, cucumber, green pepper, and onion.
To make dressing, in screw-top jar combine vinegar, sugar, salad oil, garlic, and salt.
Cover and shake well to mix.
Pour dressing over vegetables.
Toss to coat vegetables.
Cover and refrigerate several hours or overnight.
Serving size: Complete recipe
Calories 1443 Calories from Fat 676
% Daily Value*
Total Fat 77 g117.8%
Saturated Fat 3.9 g19.6%
Trans Fat 1.3 g
Cholesterol 0 mg
Sodium 1176.8 mg49%
Total Carbohydrates 169 g56.2%
Dietary Fiber 20.8 g83.2%
Sugars 139.6 g
Protein 28 g55.8%
Vitamin A 59.6% Vitamin C 545.3%
Calcium 22.4% Iron 41.6%
*Based on a 2000 Calorie diet