Marinated Veggie Crunch
Recipe: #5296
May 01, 2012
Categories: Salads, Side Dishes, Beans, Tomato, Asparagus, Celery, Beans (String), Broccoli, Carrot, Cauliflower, Cucumber, Fennel, Mushrooms, Onions, Peppers, Pacific Northwest, Pacific Rim, Baby Shower, Brunch, Christmas, Easter, Game/Sports Day, Picnic Potluck, Marinate, Diabetic, Fat Free, Heart Healthy, High Fiber, Low Calorie, Low Fat, Low Sodium, No Eggs, Vegan, Vegetarian, Fresh Tomatoes, 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 by Step Method
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
No special items needed.