Marinated Veggie Crunch
Servings
Prep Time
Cook Time
Ready In
Recipe: #5296
May 01, 2012
Categories: Fresh Tomatoes, Salads, Side Dishes, Beans, Fruit, Tomato, Vegetables, Asparagus, Celery, Beans (String), Broccoli, Carrot, Cauliflower, Cucumber, Fennel, Mushrooms, Onions, Peppers, North American, Pacific Northwest, Pacific Rim, Add it in the lunch box, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, No-Cook, Baby Shower, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Game/Sports Day, Ladies Luncheon, Picnic, Potluck, Regional Holiday, Summer, Winter, Marinate, Refrigerator, Diabetic, Fat Free, Heart Healthy, High Fiber, Low Calorie, Low Fat, Low Sodium, No Eggs, Vegan, Vegetarian, Make it from scratch more
"Great on a buffet table or just nice in the fridge for crunchy snacks. Any fresh crunchy veggies may be used. (Leftovers can be stir-fried as is for a nice crunchy side dish). Cook time is chill time. "
Ingredients
Nutritional
- Serving Size: 1 (274.9 g)
- Calories 387
- Total Fat - 11.3 g
- Saturated Fat - 5.2 g
- Cholesterol - 17.3 mg
- Sodium - 412.7 mg
- Total Carbohydrate - 64.3 g
- Dietary Fiber - 2.5 g
- Sugars - 51.4 g
- Protein - 8.9 g
- Calcium - 39.7 mg
- Iron - 1.8 mg
- Vitamin C - 76.7 mg
- Thiamin - 0.1 mg
Step 1
Combine vinegar, oil, onion salt, garlic salt and cayenne pepper in a screw top container, cover and shake until well mixed.
Step 2
Combine all veggies in a large bowl. Pour oil mixture over veggies, toss till well coated. Cover and refrigerate at least 3 hours or up to 3 days. Toss lightly once in a while.
Tips & Variations
No special items needed.
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