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Jul. 18, 2008
COLD VEGETABLE MEDLEY
INGREDIENTS:
3 medium zucchini, cut into 1/2-inch slices (5 cups)
2 medium carrots, cut into 1/4-inch slices (1 cup)
1/2 cup thinly sliced onion, separated into rings
1/2 cup coarsely chopped red pepper
1/2 cup water
1/4 cup spicy vegetable juice
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon snipped fresh parsley
1 clove garlic, minced
1 teaspoon sugar
1/4 teaspoon celery seed
1/4 teaspoon salt
DIRECTIONS:
Combine zucchini, carrots, onion, pepper and water in 3-
quart saucepan. Cover. Cook over high heat for 5 to 7
minutes, or until vegetables are tender-crisp, stirring
occasionally. Drain. Set aside. Combine remaining ingredients
in 1-cup measure. In large mixing bowl or salad bowl, combine
vegetable mixture and juice mixture. Toss to coat. Cover
with plastic wrap. Chill at least 4 hours, stirring
occasionally. Serve with slotted spoon.
Yield: 12 Servings (approx 1/2 cup ea)
Calories: 15, Calories from fat: 1, Total Carbohydrate 4g,
Total Fat 0g, Cholesterol 0mg, Sodium 69mg, Dietary Fiber 1g,
Sugars 2g, Protein 1g
Thanks to Lynn at Homeschooling with Heart for this great recipe. |
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