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  5. Tomatoes
  6. Tabasco
  7. Cucumber

Remoulade with Vegetable Crudites

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Submitted by bestgoof

YIELD

6 servings

PREP

10 min

COOK

0 min

READY

10 min

Ingredients

½ 118
CUP ML BROWN MUSTARD *
½ 118
CUP ML VEGETABLE OIL
¼ 59
CUP ML KETCHUP
¼ 59
CUP ML APPLE CIDER VINEGAR
¼ 1.3
TEASPOON ML RED HOT PEPPER SAUCE
2 3E+1
TABLESPOONS ML CELERY
finely chopped
2 3E+1
TABLESPOONS ML ONIONS
finely chopped
2 3E+1
TABLESPOONS ML GREEN BELL PEPPERS
finely chopped
1 1
X X CHERRY TOMATOES *
1 1
X X BEEF-MUSHROOM FREEZER MIX
sliced *
1 1
X X CUCUMBERS
slices *
1 1
X X CELERY
slices *
1 1
X 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 Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 174 94% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 

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