Marinated Vegetables
Many children love having a crunchy salad for lunch. Wrap some whole wheat bread or pitas to eat alongside.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 61O |
| pro | 22 g |
| total fat | 42 g |
| sat. fat | 24 g |
| carb | 37 g |
| fibre | 3 g |
| chol | 269 mg |
| sodium | 843 mg |
| % RDI: | - |
| calcium | 32% |
| iron | 31% |
| vit A | 83% |
| vit C | 127% |
| folate | 54% |
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1 cup (250 mL) pearl onions (unpeeled), about 6 oz (175 g)
1 small head cauliflower (about 2 lb/1 kg)
2 carrots
2 stalks celery
1 sweet red pepper
2 cups (500 mL) white wine vinegar
1/2 cup (125 mL) granulated sugar
1 tbsp (15 mL) salt
2 tsp (10 mL) fennel seeds, crushed
1 cup (250 mL) pimiento-stuffed olives
Preparation:
In large pot of boiling water, cook onions for 2 minutes. Remove with slotted spoon and chill under cold water; drain. Peel onions and set aside.
Cut cauliflower into large florets. Cut carrots and celery diagonally into 1/2 inch (1 cm) thick slices. Seed, core and cut pepper into thick strips. In same pot of boiling water, cook cauliflower for 4 minutes. Add carrots and celery; cook for 3 minutes. Add red pepper; cook for 1 minute or until vegetables are tender-crisp. Drain and chill under cold water; drain.
In large bowl or 10-cup (2.5 L) wide jar, stir together vinegar, sugar, salt and fennel seeds until sugar is dissolved. Add cauliflower mixture, onions and olives; toss to coat. Cover and refrigerate for 8 hours, stirring or shaking occasionally. (Make-ahead: Refrigerate for up to 1 week.)
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