In a blender or food processor combine the oil, vinegar, mustard, oregano salt and pepper and blend for 5 minutes. Place the vegetables and vinaigrette and mix together until well coated. Add reserved jalapeno juice to taste. Marinate at least 2 hours or a couple of days. Makes 10 cups. Michael Bowers
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|Serving Size: 1 Serving (58g)|
|Recipe Makes: 20|
|Calories from Fat: 51 (76%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 0mg||0 %|
|Sodium 25.8mg||1 %|
|Potassium 119.7mg||3 %|
|Total Carbohydrate 3.8g||1 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 2.4g|
|Protein 0.8g||1 %|
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Calories per serving: 67
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