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Overnight Vegetable Salad

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Ingredients
  Cucumbers 3 Medium, thinly sliced
  Carrots 3 Medium, thinly sliced
  Salt 2 Teaspoon
  White vinegar 2⁄3 Cup (10.67 tbs)
  Sugar 1⁄2 Cup (8 tbs)
Directions

Slice vegetables with sharp knife or salad maker.
Place vegetables in groups in 13x9x2-inch baking dish; sprinkle with salt.
Cover and chill several hours.
Drain in sieve to remove as much moisture as possible.
Combine sugar and vinegar; stir to dissolve sugar.
Place vegetables back in dish, pour vinegar mixture over.
Chill several hours or overnight.

Recipe Summary

Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Vegetable

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 529 Calories from Fat 8

% Daily Value*

Total Fat 0.93 g1.4%

Saturated Fat 0.23 g1.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4011.1 mg167.1%

Total Carbohydrates 134 g44.6%

Dietary Fiber 7.4 g29.5%

Sugars 116.1 g

Protein 5 g9.3%

Vitamin A 620.9% Vitamin C 39%

Calcium 13.6% Iron 10.3%

*Based on a 2000 Calorie diet

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Overnight Vegetable Salad Recipe