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Marinated Garden Salad

Diet.Chef's picture
Ingredients
  Fresh cut green beans 2 Cup (32 tbs)
  Cauliflower florets 2 Cup (32 tbs)
  Sliced carrot 2 Cup (32 tbs)
  Chopped sweet red pepper 1 Cup (16 tbs)
  Onion 1 Medium, thinly sliced
  Banana peppers 2 , cut lengthwise in 1/4 inch wide strips
  Garlic 3 Clove (15 gm), sliced
  Water 2 Cup (32 tbs)
  Tarragon vinegar 1 1⁄2 Cup (24 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Mixed pickling spice 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Dried whole thyme 1⁄2 Teaspoon
  Crushed red pepper 1⁄2 Teaspoon
Directions

Arrange green beans in a vegetable steamer over boiling water; cover and steam 10 minutes.
Add cauliflower, carrot, sweet red pepper, onion, banana pepper, and garlic; cover and steam an additional 5 to 7 minutes or until vegetables are crisp-tender.
Plunge vegetables immediately into cold water until cool; drain.
Combine 2 cups water and remaining ingredients in a large bowl.
Add vegetables, and toss well.
Cover and marinate in refrigerator 8 hours, stirring occasionally.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 696 Calories from Fat 20

% Daily Value*

Total Fat 2 g3.6%

Saturated Fat 0.37 g1.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1248.2 mg52%

Total Carbohydrates 145 g48.4%

Dietary Fiber 33.3 g133.1%

Sugars 86.5 g

Protein 17 g33.5%

Vitamin A 917.6% Vitamin C 657.9%

Calcium 29.2% Iron 36.5%

*Based on a 2000 Calorie diet

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Marinated Garden Salad Recipe