Overnight Vegetable Salad
|Cucumbers||3 Medium, thinly sliced|
|Carrots||3 Medium, thinly sliced|
|White vinegar||2⁄3 Cup (10.67 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
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.
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