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Marinated Crisp Fresh Vegetables

Diet.Chef's picture
Ingredients
  Asparagus stalks 8
  Cauliflower 1 Cup (16 tbs)
  Carrot 1 Small, sliced
  Rutabaga 1⁄2 Small, peeled
  Zucchini 1 , seeded and sliced
  Cherry tomatoes 4 , cut in half
  Green pepper 1⁄2 , sliced
  Unsweetened apple juice 1⁄2 Cup (8 tbs)
  White vinegar 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
Directions

Cut the buds off the asparagus stalks and discard the stems.
Scald the vegetables with boiling water and drain at once.
Marinate the vegetables for 2-3 hours in the combined apple juice, vinegar, and lemon juice.
Drain the vegetables and serve.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 241 Calories from Fat 9

% Daily Value*

Total Fat 1 g1.7%

Saturated Fat 0.25 g1.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 147.1 mg6.1%

Total Carbohydrates 54 g18.2%

Dietary Fiber 14.1 g56.3%

Sugars 36.1 g

Protein 11 g22.3%

Vitamin A 216.4% Vitamin C 326.6%

Calcium 29.2% Iron 44.1%

*Based on a 2000 Calorie diet

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Marinated Crisp Fresh Vegetables Recipe