Marinated Green Salad
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INGREDIENTS
INSTRUCTIONS
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 brightl@kitmailbox.com on Sep 5, 1997
NOTES
Nutrition
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| Serving Size: 1 Serving (356g) | ||
| Recipe Makes: 3 Servings | ||
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| Calories: 1120 | ||
| Calories from Fat: 225 (20%) | ||
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| Amt Per Serving | % DV | |
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| 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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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: 1120
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