Vegetable Marinade
Yield
6 servingsPrep
15 minCook
20 minReady
12 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
cauliflower florets
frozen |
|
| 1 | each |
cucumbers
pared, sliced |
|
| 1 | each |
tomatoes
cut into wedges |
|
| ⅓ | cup |
vegetable oil
|
|
| ¼ | cup |
white wine
dry |
*
|
| 2 | tablespoons |
lemon juice
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
ground |
|
| ⅛ | teaspoon |
garlic salt
|
|
| 6 | each |
lettuce cups
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
cauliflower florets
frozen |
|
| 1 | each |
cucumbers
pared, sliced |
|
| 1 | each |
tomatoes
cut into wedges |
|
| 79 | ml |
vegetable oil
|
|
| 59 | ml |
white wine
dry |
*
|
| 3E+1 | ml |
lemon juice
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
ground |
|
| 0.6 | ml |
garlic salt
|
|
| 6 | each |
lettuce cups
|
* |
Directions
Cook cauliflower as directed on package; drain and refrigerate until chilled.
Place cauliflower, cucumber and tomato in bowl.
Mix oil, wine, lemon juice, salt, pepper and garlic salt; pour over vegetables.
Cover and refrigerate, stirring occasionally, at least 12 hours but no longer than 24 hours.
Serve in lettuce cups.
