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Vegetable Marinade

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Submitted by quteecook

YIELD

6 servings

PREP

15 min

COOK

20 min

READY

12 hrs

Ingredients

10 289
OUNCES ML/G CAULIFLOWER FLORETS
frozen
1 1
EACH EACH CUCUMBERS
pared, sliced
1 1
EACH EACH TOMATOES
cut into wedges
79
CUP ML VEGETABLE OIL
¼ 59
CUP ML WHITE WINE
dry *
2 3E+1
TABLESPOONS ML LEMON JUICE
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
ground
0.6
TEASPOON ML GARLIC SALT
6 6
EACH 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 121 91% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 204mg 9%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 4% Vitamin C 25%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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