|Green peppers||2 Small|
|Cauliflower||1 Small, broken into flowerets|
|Carrots||1 Pound, scraped and cut into very thin strips|
|Celery stalks||5 , cut into very thin strips|
|Tarragon vinegar||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||3⁄4 Cup (12 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Prepared mustard||1 1⁄2 Teaspoon|
|Dried tarragon||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
Cut green peppers crosswise into 1/4-inch rings; cut pepper rings in half.
Combine green pepper, cauliflower, carrot, and celery in a large bowl.
Combine vinegar and remaining ingredients in a jar.
Cover tightly, and shake vigorously.
Pour over vegetable mixture, tossing gently to combine.
Cover and marinate in refrigerator at least 8 hours, tossing occasionally.
Serve with a slotted spoon.
Serving size: Complete recipe
Calories 2144 Calories from Fat 1484
% Daily Value*
Total Fat 168 g258.5%
Saturated Fat 22 g110%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1727.1 mg72%
Total Carbohydrates 144 g48.1%
Dietary Fiber 33.7 g134.8%
Sugars 92.9 g
Protein 20 g40.8%
Vitamin A 1550.4% Vitamin C 710.1%
Calcium 47.3% Iron 37.9%
*Based on a 2000 Calorie diet