Drain vegetables thoroughly; set aside. Combine sugar, salt, vinegar, oil and paprika. Pour mixture over vegetables and let set overnight. Drain mixture before serving. Keep this in the fridge to keep the veggies crisp. Randy Rigg Posted to KitMailbox Digest by firstname.lastname@example.org on Sep 5, 1997
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|Serving Size: 1 Serving (356g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 225 (20%)|
|Amt Per Serving||% DV|
|Total Fat 25g||33 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 0mg||0 %|
|Sodium 20.3mg||1 %|
|Potassium 418.7mg||11 %|
|Total Carbohydrate 224.2g||66 %|
|Dietary Fiber 9.6g||38 %|
|Sugars, other 214.6g|
|Protein 6.9g||10 %|
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Calories per serving: 1120
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