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.