Marinated Vegetables with Olives
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% |
Suggested Recipes
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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