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Garden Relish Salad Recipe
|Cauliflower head||1⁄2 , cut into flowerets and sliced|
|Carrots||2 , cut into 2 inch strips|
|Celery stalks||2 , cut into 1 inch pieces|
|Green pepper||1 , cut into 2 inch strips|
|Pimento||4 Ounce, drained and cut into strips|
|Pitted olives/Stuffed olives||4 Ounce, drained (1 Jar)|
|Wine vinegar||3⁄4 Cup (12 tbs)|
|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
|Dried oregano leaves||1⁄2 Teaspoon|
Calories 250 Calories from Fat 186
% Daily Value*
Total Fat 21 g32.8%
Saturated Fat 2.5 g12.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 513.3 mg21.4%
Total Carbohydrates 14 g4.7%
Dietary Fiber 3.2 g12.7%
Sugars 8.7 g
Protein 2 g3.8%
Vitamin A 81.7% Vitamin C 107.3%
Calcium 3.7% Iron 6.5%
*Based on a 2000 Calorie diet
Bring to a boil, stirring occasionally.
Simmer covered for 5 minutes.
Refrigerate covered at least 24 hours.
Makes 6 servings.
May be doubled.
Keeps well in the refrigerator, but it won't last long.
Especially good with fried fish.