Marinated Vegetables #1
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INGREDIENTS
- 1/8 ts Pepper
- 2 c Cucumber; unpared, sliced
- 1 tb Parsley ; chopped
- 1 ts Salt
- 1/3 c Salad oil
- 2 tb Green pepper; finely chopped
- 15 oz Canned garbanzo beans; -
- 1 c Carrots; cut in thin strips
- 1/3 c Cider vinegar
- 1/4 ts Paprika
- 3 c Cauliflower florets; -
INSTRUCTIONS
From: kmeade@ids2.idsonline.com (The Meades) Date: Thu, 4 Jul 1996 12:06:18 -0400 Place oil, vinegar, green pepper, parsley, salt, and spices in a large bowl. Mix well. Add vegetables. Mix gently. Cover. Marinate for several hours or overnight in the refrigerator. Mix occasionally. For optimum eating quality, use within a few days. Calories per 1/2 cup serving: About 75 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias MC-Recipe Digest V1 #139 From the MasterCook recipe list. Downloaded from G Internet, G Internet.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (70g) | ||
| Recipe Makes: 7 Servings | ||
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| Calories: 34 | ||
| Calories from Fat: 31 (91%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.5g | 5 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 0.5g | ||
| Polyunsanturated Fat 2.6g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1.3mg | 0 % | |
| Potassium 25.1mg | 1 % | |
| Total Carbohydrate 0.8g | 0 % | |
| Dietary Fiber 0.4g | 1 % | |
| Sugars, other 0.4g | ||
| Protein 0.2g | 0 % | |
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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: 34
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