Directions:
- Mix together vegetables together and set aside.
- In a saucepan, mix oil, sugar, salt, pepper, water and vinegar and boil for 1 minute.
- Pour over vegetables and refrigerate over night.
- Stir before serving.
- NOTES: The original recipe calls for a cup of sugar but it can be adjusted to taste. Also, if substituting Splenda, you do not need to boil the marinade.
- NOTE 2: I made this to take to a luncheon/baby shower at work yesterday. I used 2/3 c Splenda instead of sugar and did not boil the dressing. Otherwise, I made as written. It was very easy to made, smelled wonderful, and tasted fantastic the next day. I saw several people going back for seconds! I have enough leftover for lunch today and am looking forward to it. I will definitely be making this recipe a lot this coming summer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.98 Kcal (682 kJ) | ||
| Calories from fat | 98.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.92g | 17% | |
|---|---|---|---|
| Sodium | 127.14mg | 5% | |
| Potassium | 105mg | 2% | |
| Total Carbs | 15.68g | 5% | |
| Sugars | 13.23g | 53% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 0.69g | 1% | |
| Vitamin C | 14.9mg | 25% | |
| Iron | 0.1mg | 0% | |
| Calcium | 13.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 176.5 Kcal (739 kJ) | ||
| Calories from fat | 106.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.83g | 17% | |
|---|---|---|---|
| Sodium | 137.69mg | 5% | |
| Potassium | 113.71mg | 2% | |
| Total Carbs | 16.98g | 5% | |
| Sugars | 14.33g | 53% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 0.74g | 1% | |
| Vitamin C | 16.1mg | 25% | |
| Iron | 0.1mg | 0% | |
| Calcium | 14.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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