MARINADE FOR VEGETABLES Recipe
Summary
Ingredients
| Oil | 2⁄3 Cup (10.67 tbs) | |
| Vinegar | 1⁄2 Cup (8 tbs) | |
| Paprika | 1⁄4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Sugar | 1⁄2 Teaspoon | |
| Chopped green pepper | 2 Tablespoon | |
| Snipped parsley | 2 Tablespoon | |
| Pickle relish | 2 Tablespoon | |
| Minced onion | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1515 Calories from Fat 1355
% Daily Value*
Total Fat 153 g235.8%
Saturated Fat 19.9 g99.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2204.5 mg91.9%
Total Carbohydrates 32 g10.7%
Dietary Fiber 2.3 g9.2%
Sugars 12.4 g
Protein 1 g2.9%
Vitamin A 73.3% Vitamin C 108.7%
Calcium 5.6% Iron 14.3%
*Based on a 2000 Calorie diet
Directions
Shake vigorously.
Add green pepper, parsley, pickle relish and onion.
Use as a marinade for a variety of cooked vegetables.
Marinate each vegetable separately several hours or overnight.
Garnish carrot coins with chopped chives, asparagus with chopped green onions, green beans with pimiento.
Makes about 2 cups dressing.
Chef
