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Recipe tags: Easy, No Cook, Picnic, Refrigerator, Vegetarian

Vegetables

Fresh Vegetable Marinade

Recipe submitted by DaVita dietitian Joyce from Texas.

Yield: 12 servings   

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

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

Renal and Renal Diabetic Food Choices

• 1-1/2 vegetables, medium potassium
• 3 fats

What's everyone saying?

1 reviews  |  Avg. User Rating:  |  Write a review

  Deborah L. says:

This is so good that I make it for pot-luck luncheons and people ask for the recipe. I substitute green onion and red pepper for personal preference.

Reviewed: Jun. 01, 2008, 1:39 PM  -  Inappropriate review?   

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