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Remoulade with Vegetable Crudites

 

17

Yield

6

servings

Prep

10

min

Cook

0

min

Ready

10

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

½ cup brown mustard
*
½ cup vegetable oil
¼ cup ketchup
¼ cup apple cider vinegar
¼ teaspoon red hot pepper sauce
*
2 tablespoons celery
finely chopped
2 tablespoons onions
finely chopped
2 tablespoons green bell peppers
finely chopped
1 x cherry tomatoes
*
1 x beef-mushroom freezer mix
sliced
*
1 x cucumbers
slices
*
1 x celery
slices
*
1 x carrots
slices
*

Directions

Combine mustard, oil, ketchup, vinegar, Tabasco and chopped vegetables, cover and chill.

Serve dip with whole and sliced vegetables.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 17494% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 114mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 2% Vitamin C 7%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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