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Name: Marinated Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 1/8 ts Crushed red pepper; 1 14-oz can quartered; 2 c Small fresh cauliflower; 1 ts Dried Italian Seasoning; 3/4 c Diaglonally sliced carrot; 1/4 c Sliced pitted ripe olives; 1 c Diaglonally sliced celery; 6 tb White wine vinegar; 2 ts olive oil; 1/2 c Sliced red bell pepper

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INGREDIENTS

1/8 ts Crushed red pepper
1 14-oz can quartered
2 c Small fresh cauliflower
1 ts Dried Italian Seasoning
3/4 c Diaglonally sliced carrot
1/4 c Sliced pitted ripe olives
1 c Diaglonally sliced celery
6 tb White wine vinegar
2 ts olive oil
1/2 c Sliced red bell pepper

Servings

INSTRUCTIONS

Arrange cauliflower and carrot in a vegetable steamer over boiling water. Cover and steam 3 minutes or until vegetables are crisp-tender. Plunge into cold water; drain. Combine cauliflower mixture, celery, and next 3 ingredients in a bowl; toss gently, and set aside. Combine vinegar and next 3 ingredients in a bowl; stir well. Pour over vegetalbles; toss gently to coat. Cover and chill. Yield: 6 servings of 1 cup Per serving: Cal 60 (36% from fat) / Prot 2g / Fat 2.4g (Sat 0.5g, Mono 1.6g, Poly 0.4g) / Carb 9g / Fiber 2.3g / Chol 0mg / Iron 1.54mg / Sodium 202mg / Calcium 50mg Recipe By : Cooking Light mag Posted to EAT-L Digest 7 November 96 Date: Fri, 8 Nov 1996 08:51:32 +0100 From: Kaye Sykes

NOTES

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Marinated Vegetable Salad

1/8 ts Crushed red pepper
1 14-oz can quartered
2 c Small fresh cauliflower
1 ts Dried Italian Seasoning
3/4 c Diaglonally sliced carrot
1/4 c Sliced pitted ripe olives
1 c Diaglonally sliced celery
6 tb White wine vinegar
2 ts olive oil
1/2 c Sliced red bell pepper

Arrange cauliflower and carrot in a vegetable steamer over boiling water.  Cover and steam 3 minutes or until vegetables are crisp-tender. Plunge into  cold water; drain.    Combine cauliflower mixture, celery, and next 3 ingredients in a bowl; toss  gently, and set aside. Combine vinegar and next 3 ingredients in a bowl;  stir well. Pour over vegetalbles; toss gently to coat. Cover and chill.    Yield: 6 servings of 1 cup Per serving: Cal 60 (36% from fat) / Prot 2g /  Fat 2.4g (Sat 0.5g, Mono 1.6g, Poly 0.4g) / Carb 9g / Fiber 2.3g / Chol 0mg  / Iron 1.54mg / Sodium 202mg / Calcium 50mg  Recipe By     : Cooking Light mag    Posted to EAT-L Digest  7 November 96    Date:    Fri, 8 Nov 1996 08:51:32 +0100    From:    Kaye Sykes <Sykes.Kaye@UNIFACE.NL>

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Nutrition

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Serving Size: 1 Serving (30g)
Recipe Makes: 6 Servings

Calories: 9
Calories from Fat: 3 (33%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1.2mg		0 %
Potassium 2mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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: 9

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