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Vegetables Vinaigrette

Budget.Gourmet's picture
Ingredients
  Tarragon vinegar 1⁄3 Cup (5.33 tbs)
  Salad oil 2⁄3 Cup (10.67 tbs)
  Sugar 1 Teaspoon
  Salt 1 Teaspoon
  Tabasco 1⁄4 Teaspoon
  Dried dill 1 Tablespoon
  Snipped parsley 2 Tablespoon
  Snipped chives 1 Tablespoon
  Sliced fresh mushrooms 1⁄2 Pound
  Raw cauliflowerettes 2 Cup (32 tbs) (cauliflower buds)
  Artichoke hearts 1 Can (10 oz), drained
  Canned whole green beans 1 Pound, drained (1 can)
Directions

MAKING
1) Take the salad oil, vinegar, sugar, salt, Tabasco, dill, parsley and chives. Mix them well.
2) Pour this mixture over the vegetables and keep them in the refrigerator for at least 3 hours.

SERVING
3) Serve the dish in 12 individual serving plates.

TIPS
The dish can be kept fresh in the refrigerator for several days.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Gourmet, Healthy
Cook Time: 
180 Minutes
Servings: 
12

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3.99643
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 141 Calories from Fat 111

% Daily Value*

Total Fat 13 g19.4%

Saturated Fat 0.6 g3%

Trans Fat 0.2 g

Cholesterol 0 mg

Sodium 248.9 mg10.4%

Total Carbohydrates 6 g2.1%

Dietary Fiber 2.5 g9.9%

Sugars 1.7 g

Protein 2 g4.7%

Vitamin A 6.9% Vitamin C 26%

Calcium 4.2% Iron 7%

*Based on a 2000 Calorie diet

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Vegetables Vinaigrette Recipe