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Marinated Relish Salad Recipe
|Canned bean sprouts||16 Ounce, rinsed and drained (1 Can)|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Sliced cauliflower||2 Cup (32 tbs)|
|Cucumber||1 Medium, peeled and sliced|
|Green pepper||1 Medium, cut into strips|
|Sliced green onion||1⁄3 Cup (5.33 tbs)|
|Vinegar||1 1⁄3 Cup (21.33 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cherry tomatoes||12 , halved|
Serving size: Complete recipe
Calories 1403 Calories from Fat 671
% Daily Value*
Total Fat 76 g116.9%
Saturated Fat 3.8 g19.2%
Trans Fat 1.3 g
Cholesterol 0 mg
Sodium 1167.8 mg48.7%
Total Carbohydrates 163 g54.2%
Dietary Fiber 19 g76%
Sugars 136.6 g
Protein 22 g44.7%
Vitamin A 59.6% Vitamin C 539%
Calcium 21.8% Iron 36.6%
*Based on a 2000 Calorie diet
To make dressing, in screw-top jar combine vinegar, sugar, salad oil, garlic, and salt.
Cover and shake well to mix.
Pour dressing over vegetables.
Toss to coat vegetables.
Cover and refrigerate several hours or overnight.