Try this Rainbow Vegetable Tray recipe, or contribute your own.
Suggest a better descriptionPlace corn, artichoke hearts, carrots and mushrooms into seperate zip-top bags or shallow glass dishes. Combine vinegar and next seven ingredients, stirring until sugar dissolves. Pour evenly over vegetables. Seal or cover and refrigerate for 8 hours or overnight. Drain vegetables and arrange on a lettuce-lined serving plate. Serve with wooden picks. From: Southern Living "Home For the Holidays", 1995 From the recipe files of suzy@gannett.infi.net Posted to MM-Recipes Digest V3 #224 Date: Sat, 17 Aug 1996 21:34:51 -0700 From: Julie Bertholf
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Serving Size: 1 Serving (104g) | ||
Recipe Makes: 25 | ||
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Calories: 103 | ||
Calories from Fat: 37 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 64.6mg | 2 % | |
Potassium 136.8mg | 4 % | |
Total Carbohydrate 16.3g | 5 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 14.7g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 103
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