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Vegetables Vinaigrette

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Ingredients
  Salad oil 2⁄3 Cup (10.67 tbs)
  Tarragon vinegar 1⁄3 Cup (5.33 tbs)
  Sugar 1 Teaspoon
  Salt 1 Teaspoon
  Tabasco 1⁄4 Teaspoon
  Dill weed 1 Tablespoon
  Snipped parsley 2 Tablespoon
  Snipped chives 1 Tablespoon
  Fresh mushrooms 1⁄2 Pound, sliced
  Cauliflower buds 2 Cup (32 tbs)
  Artichoke hearts 1 Can (10 oz), drained
  Canned whole green beans 1 Pound, drained
Directions

Combine salad oil, vinegar, sugar, salt.
Tabasco, dill, parsley and chives and mix until thoroughly blended.
Pour over vegetables and marinate in the refrigerator at least 3 hours before serving.
This vegetable dish improves with age and will keep for several days in the refrigerator.

Recipe Summary

Course: 
Side Dish
Method: 
Blending
Ingredient: 
Vegetable

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3.95
Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1692 Calories from Fat 1337

% Daily Value*

Total Fat 151 g232.9%

Saturated Fat 7.2 g36.1%

Trans Fat 2.6 g

Cholesterol 0 mg

Sodium 2986.9 mg124.5%

Total Carbohydrates 75 g24.9%

Dietary Fiber 29.6 g118.5%

Sugars 20.5 g

Protein 28 g56.5%

Vitamin A 82.8% Vitamin C 311.5%

Calcium 50.5% Iron 84%

*Based on a 2000 Calorie diet

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Vegetables Vinaigrette Recipe