Marinated Vegetables with Olives
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 61 |
| 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 |
Many children love having a crunchy salad for lunch. Wrap some whole wheat bread or pitas to eat alongside.
Ingredients
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.)
- Keywords : Sides; Salad; Lunch; Boil; Kid-Friendly; Cauliflower; Vegetarian; Carrots; Red pepper;
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