Marinated Vegetable Salad
serves 4
Marinated Vegetable Salad
In this scrumptious savory raw vegetable salad the vegetables are marinated in three of the five food tastes. This salad is a perfect way to use fresh vegetables from the garden. It's perfect for picnics, tailgating, pot lucks and summer meals. You can also serve it over pasta!
Ingredients:
2 cups cauliflower
2 cups broccoli
1 zucchini
1/2 red bell pepper
8 ounces mushrooms, sliced
1/2 small onion
1/2 cup white wine vinegar
2 tablespoons sugar
1/2 teaspoon sea salt
2 cups cauliflower
2 cups broccoli
1 zucchini
1/2 red bell pepper
8 ounces mushrooms, sliced
1/2 small onion
1/2 cup white wine vinegar
2 tablespoons sugar
1/2 teaspoon sea salt
Directions:
- Chop all vegetables into similar size pieces.
- Combine vinegar, sugar and salt in a small measuring cup. Stir until well mixed.
- Place vegetables in a bowl with a cover or a plastic storage bag.
- Pour marinade over vegetables, mix thoroughly and refrigerate at least 2 hours. The vegetables can be marinated overnight.
- Stir the vegetables a few times during the marinating process.
- Drain before serving.
Calories 74, Fat 0.4g, Cholesterol 0mg, Sodium 271mg
Carbohydrates 15.5g, Fiber 3.4g, Sugars 10.2g, Protein 3.1g
Carbohydrates 15.5g, Fiber 3.4g, Sugars 10.2g, Protein 3.1g
