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Garden Relish Salad

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Ingredients
  Cauliflower head 1⁄2 , cut into flowerets and sliced
  Carrots 2 , cut into 2 inch strips
  Celery stalks 2 , cut into 1 inch pieces
  Green pepper 1 , cut into 2 inch strips
  Pimento 4 Ounce, drained and cut into strips
  Pitted olives/Stuffed olives 4 Ounce, drained (1 Jar)
  Wine vinegar 3⁄4 Cup (12 tbs)
  Olive oil/Salad oil 1⁄2 Cup (8 tbs)
  Sugar 2 Tablespoon
  Salt 1 Teaspoon
  Dried oregano leaves 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

In a large skillet or pot, combine ingredients with 1/4 cup water.
Bring to a boil, stirring occasionally.
Reduce heat.
Simmer covered for 5 minutes.
Cool.
Refrigerate covered at least 24 hours.
Drain well.
Makes 6 servings.
May be doubled.
Keeps well in the refrigerator, but it won't last long.
Especially good with fried fish.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Simmering
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
6

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4.08077
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 250 Calories from Fat 186

% Daily Value*

Total Fat 21 g32.8%

Saturated Fat 2.5 g12.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 513.3 mg21.4%

Total Carbohydrates 14 g4.7%

Dietary Fiber 3.2 g12.7%

Sugars 8.7 g

Protein 2 g3.8%

Vitamin A 81.7% Vitamin C 107.3%

Calcium 3.7% Iron 6.5%

*Based on a 2000 Calorie diet

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Garden Relish Salad Recipe