Serving size: 3/4 cup per serving
Ingredients
- 3 cups raw broccoli flowerets
- 3 cups cauliflower broken into flowerets
- 2 cups mushroom, sliced
- 1 cup green pepper, sliced
- 1 cup celery, sliced
- 1/2 cup sugar
- 2 teaspoons dry mustard
- 1/2 teaspoon salt
- 1/2 cup vinegar
- 1 cup olive oil
- 1/2 cup onion, finely chopped
- 1 tablespoon poppy seeds
Preparation
Cut broccoli and cauliflower into bite-sized pieces. Combine with mushrooms, pepper and celery.
In a separate bowl, combine remaining ingredients to make marinade. Mix well and pour over vegetables. Refrigerate at least 3 hours before serving.
Use a slotted spoon remove vegetables from marinade before serving.
Nutrients per serving*
- Calories: 174
- Protein: 2 g
- Carbohydrate: 10 g
- Fat: 14 g
- Cholesterol: 0 mg
- Sodium: 112 mg
- Potassium: 250 mg
- Phosphorus: 50 mg
- Calcium: 33 mg
- Fiber: 1.9 g
Recipe submitted by DaVita dietitian Joyce from Texas.
