Marinated Vegetable Salad
|Cauliflowerets||2 Cup (32 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Sliced carrots||1 Cup (16 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|White tarragon vinegar||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cherry tomatoes||1 Cup (16 tbs), quartered|
|Pitted ripe olives||1⁄2 Cup (8 tbs)|
|Bell peppers||3 Large (Red/Green)|
Add zucchini, vegetable mixture, carrots, and celery to about 1 quart of boiling water.
Return to boil and simmer slowly just until tender and crisp.
Drain and partly cool.
Combine oil, vinegar, sugar, garlic, salt, and herbs.
Pour over vegetable mixture in a bowl or refrigerate container.
Add tomatoes and olives, tossing gently to coat.
Cover and refrigerate 4 to 6 hours.
Spoon into hollowed out bell pepper halves, or slice 2 peppers into mixture and serve on lettuce leaf.
Serving size: Complete recipe
Calories 1525 Calories from Fat 1103
% Daily Value*
Total Fat 126 g194.2%
Saturated Fat 14.7 g73.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2504.9 mg104.4%
Total Carbohydrates 100 g33.4%
Dietary Fiber 21.5 g86%
Sugars 63.3 g
Protein 13 g25.5%
Vitamin A 487.1% Vitamin C 965%
Calcium 24.1% Iron 19%
*Based on a 2000 Calorie diet