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Marinated Garden Salad Recipe
|Fresh cut green beans||2 Cup (32 tbs)|
|Cauliflower florets||2 Cup (32 tbs)|
|Sliced carrot||2 Cup (32 tbs)|
|Chopped sweet red pepper||1 Cup (16 tbs)|
|Onion||1 Medium, thinly sliced|
|Banana peppers||2 , cut lengthwise in 1/4 inch wide strips|
|Garlic||3 Clove (15 gm), sliced|
|Water||2 Cup (32 tbs)|
|Tarragon vinegar||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Mixed pickling spice||2 Teaspoon|
|Dried whole thyme||1⁄2 Teaspoon|
|Crushed red pepper||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 696 Calories from Fat 20
% Daily Value*
Total Fat 2 g3.6%
Saturated Fat 0.37 g1.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1248.2 mg52%
Total Carbohydrates 145 g48.4%
Dietary Fiber 33.3 g133.1%
Sugars 86.5 g
Protein 17 g33.5%
Vitamin A 917.6% Vitamin C 657.9%
Calcium 29.2% Iron 36.5%
*Based on a 2000 Calorie diet
Add cauliflower, carrot, sweet red pepper, onion, banana pepper, and garlic; cover and steam an additional 5 to 7 minutes or until vegetables are crisp-tender.
Plunge vegetables immediately into cold water until cool; drain.
Combine 2 cups water and remaining ingredients in a large bowl.
Add vegetables, and toss well.
Cover and marinate in refrigerator 8 hours, stirring occasionally.