Drop onions into a saucepan of boiling water; return to a boil. Drain; rinse under cold water. Drain and peel. Heat oil in a nonstick skillet over medium heat. Add onions; saute 5 minutes. Add peas and carrot pieces; saute 5 minutes or until crisp-tender. Remove from heat; stir in mushrooms, parsley, and mint. Spoon vegetable mixture into a shallow dish or glass bowl; set aside. Combine the vinegar and the next 4 ingredients (vinegar through salt) in a small saucepan; bring to a boil. Pour over vegetables; cover and marinate in refrigerator at least 2 hours. Yield: 4 servings (serving size: 1 cup). Per serving: 161 Calories; 2g Fat (12% calories from fat); 6g Protein; 33g Carbohydrate; 0mg Cholesterol; 624mg Sodium Serving Ideas : Serve with a slotted spoon. Recipe by: Cooking Light, April 1995, page 118 Posted to MC-Recipe Digest V1 #406 by firstname.lastname@example.org on Jan 28, 1997.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (182g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 6 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 7.6mg||0 %|
|Potassium 260.6mg||7 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 13.2g|
|Protein 2.1g||3 %|
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: 74
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!