Cauliflower and Zucchini Salad
by Islechic
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Suggest a better descriptionSource: Dorothy Granger
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INGREDIENTS
- 1 head Cauliflower ; broken into florets
- 1 onion ; thinly sliced and separated into rings
- 4-6 Zucchini ; sliced 1/6" thick
- 1 Green Pepper ; diced
- 1 can Ripe Olives
- 1 teaspoon Parsley
- 3/4 cup Sugar
- 3/4 cup Oil
- 1/2 cup Red Wine Vinegar
- 1/2 cup Cider Vinegar
- 2 tablespoon Sugar
- 1 teaspoon Celery Seed
- 1 teaspoon Dry Mustard
- dash salt
INSTRUCTIONS
Combine all vegetables, olives, and parsley. Sprinkle sugar over vegetables. Pour hot dressing over vegetables. Cover and refrigerate at least 4 hours.
In a saucepan, combine all other ingredients and bring to a boil. (oil, red wine vinegar cider vinegar, 2nd portion of sugar, celery, dry mustard)
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1885g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 6182 | ||
| Calories from Fat: 6012 (97%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 668g | 891 % | |
| Saturated Fat 86.5g | 433 % | |
| Monounsaturated Fat 192.8g | ||
| Polyunsanturated Fat 356.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 50781.3mg | 1751 % | |
| Potassium 2289.7mg | 60 % | |
| Total Carbohydrate 60g | 18 % | |
| Dietary Fiber 24.3g | 97 % | |
| Sugars, other 35.6g | ||
| Protein 16.2g | 23 % | |
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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. |
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Calories per serving: 6182
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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