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Vinaigrette Platter Recipe
|Water||2⁄3 Cup (10.67 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Garlic salad dressing mix||3⁄4 Ounce (1 Package)|
|Diagonally sliced celery||1 Cup (16 tbs) (2 Stalks)|
|Carrot slices||1 Cup (16 tbs) (2 Medium Size)|
|Small fresh mushrooms||1⁄2 Pint (1 Cup)|
|Frozen artichoke hearts||10 Ounce, prepared as directed on package (1 3/4 Cup)|
Calories 51 Calories from Fat 13
% Daily Value*
Total Fat 1 g2.3%
Saturated Fat 0.28 g1.4%
Trans Fat 0 g
Cholesterol 1.3 mg
Sodium 159.9 mg6.7%
Total Carbohydrates 8 g2.6%
Dietary Fiber 1.8 g7.3%
Sugars 3.6 g
Protein 2 g4.9%
Vitamin A 73.1% Vitamin C 12.4%
Calcium 2.7% Iron 3.7%
*Based on a 2000 Calorie diet
Add remaining ingredients except cherry tomatoes.
Cover and marinate 2 to 3 hours at room temperature or overnight in refrigerator, stirring gently occasionally.
Drain liquid (reserve for reuse as marinade or for salad dressing).
Arrange vegetables on lettuce.
If desired, garnish with cherry tomatoes.