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Tarragon-Marinated Vegetables

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Ingredients
  Drained cooked vegetables 2 Cup (32 tbs)
  Oil 1⁄4 Cup (4 tbs)
  Vinegar 1⁄4 Cup (4 tbs)
  Tarragon 1⁄4 Teaspoon
Directions

Combine vegetables, oil, vinegar and tarragon.
Chill several hours or overnight.
Add to tossed salad or serve on lettuce.
TIP:
Vegetables such as beans, carrots, peas, brussels sprouts, celery root, kohlrabi or artichoke hearts are especially good.

Recipe Summary

Cuisine: 
American
Servings: 
4

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4.275
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 217 Calories from Fat 127

% Daily Value*

Total Fat 14 g22.1%

Saturated Fat 1.9 g9.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 124.1 mg5.2%

Total Carbohydrates 18 g5.9%

Dietary Fiber 4.4 g17.5%

Sugars 5.8 g

Protein 4 g8.8%

Vitamin A 22.1% Vitamin C 11.9%

Calcium 3.4% Iron 6.6%

*Based on a 2000 Calorie diet

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Tarragon-Marinated Vegetables Recipe