Marinated Vegetables with Olives

Author: Canadian Living

Many children love having a crunchy salad for lunch. Wrap some whole wheat bread or pitas to eat alongside.

  • Portion size 8 servings

Ingredients

  • 1 cup pearl onion (unpeeled)
  • 1 small cauliflower
  • 2 carrots
  • 2 celery stalks
  • 1 sweet red pepper
  • 2 cups white wine vinegar
  • 1/2 cup granulated sugar
  • 1 tablespoon salt
  • 2 teaspoons fennel seeds crushed
  • 1 cup pimiento-stuffed olive

Method

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.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 843 mg
  • Protein 22 g
  • Calories 61.0
  • Total fat 42 g
  • Cholesterol 269 mg
  • Saturated fat 24 g
  • Total carbohydrate 37 g

%RDI

  • Iron 31.0
  • Fibre 0.0
  • Folate 54.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 32.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 83.0
  • Vitamin C 127.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Marinated Vegetables with Olives

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