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Marinated Broccoli & Mushrooms Recipe
|Broccoli||1 1⁄2 Pound|
|Mushrooms||3⁄4 Pound, thinly sliced|
|Thinly sliced green onions||1 Cup (16 tbs) (Including Tops)|
|Thinly sliced celery||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Celery seeds||1 Teaspoon|
|Salad oil||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2565 Calories from Fat 2025
% Daily Value*
Total Fat 229 g352.9%
Saturated Fat 11 g55.2%
Trans Fat 3.9 g
Cholesterol 0 mg
Sodium 753.7 mg31.4%
Total Carbohydrates 120 g40.1%
Dietary Fiber 28.1 g112.2%
Sugars 71.8 g
Protein 34 g67%
Vitamin A 205.5% Vitamin C 1091.2%
Calcium 52.6% Iron 66%
*Based on a 2000 Calorie diet
Cut flowerets into bite-size pieces; peel stalks, then cut diagonally into 1/4-inch-thick slices.
Steam until barely tender-crisp to bite (2 to 3 minutes).
Immerse in cold water; when cold, drain well.
In a large bowl, combine broccoli, mushrooms, onions, and celery.
Stir together sugar and vinegar until sugar is dissolved.
Stir in paprika, celery seeds, and oil.
Pour over vegetable mixture; stir to coat.
Cover and refrigerate for 1 to 2 hours, stirring occasionally Season to taste with salt and pepper.