Monday, June 18, 2012

Fresh Vegetable Marinade

Portions: 12
Serving size: 3/4 cup per serving
Ingredients
  •     3 cups raw broccoli flowerets
  •     3 cups cauliflower broken into flowerets
  •     2 cups mushroom, sliced
  •     1 cup green pepper, sliced
  •     1 cup celery, sliced
  •     1/2 cup sugar
  •     2 teaspoons dry mustard
  •     1/2 teaspoon salt
  •     1/2 cup vinegar
  •     1 cup olive oil
  •     1/2 cup onion, finely chopped
  •     1 tablespoon poppy seeds

Preparation

    Cut broccoli and cauliflower into bite-sized pieces. Combine with mushrooms, pepper and celery.
    In a separate bowl, combine remaining ingredients to make marinade. Mix well and pour over vegetables. Refrigerate at least 3 hours before serving.
    Use a slotted spoon remove vegetables from marinade before serving.

Nutrients per serving*

  •     Calories: 174
  •     Protein: 2 g
  •     Carbohydrate: 10 g
  •     Fat: 14 g
  •     Cholesterol: 0 mg
  •     Sodium: 112 mg
  •     Potassium: 250 mg
  •     Phosphorus: 50 mg
  •     Calcium: 33 mg
  •     Fiber: 1.9 g
* Analysis adjusted for portion of marinade not consumed
Recipe submitted by DaVita dietitian Joyce from Texas.

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