Directions:
- Drop onions into a saucepan of boiling water; return to a boil. Drain; rinse under cold water. Drain and peel.
- Heat oil in a nonstick skillet over medium heat. Add onions; sauté 5 minutes. Add peas and carrot pieces; sauté 5 minutes or until crisp-tender. Remove from heat; stir in mushrooms, parsley, and mint. Spoon vegetable mixture into a shallow dish or glass bowl; set aside.
- Combine the vinegar and the next 4 ingredients (vinegar through salt) in a small saucepan; bring to a boil. Pour over vegetables; cover and marinate in refrigerator at least 2 hours. Serve with a slotted spoon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1508.79 Kcal (6317 kJ) | ||
| Calories from fat | 572.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.58g | 98% | |
|---|---|---|---|
| Cholesterol | 174.58mg | 58% | |
| Sodium | 360.81mg | 15% | |
| Potassium | 824.21mg | 18% | |
| Total Carbs | 230.52g | 77% | |
| Sugars | 160.88g | 644% | |
| Dietary Fiber | 17.73g | 71% | |
| Protein | 19.63g | 39% | |
| Vitamin C | 33.6mg | 56% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 6mg | 33% | |
| Calcium | 237.2mg | 24% | |
| Amount Per 100 g | |||
| Calories | 351.16 Kcal (1470 kJ) | ||
| Calories from fat | 133.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.8g | 98% | |
|---|---|---|---|
| Cholesterol | 40.63mg | 58% | |
| Sodium | 83.98mg | 15% | |
| Potassium | 191.83mg | 18% | |
| Total Carbs | 53.65g | 77% | |
| Sugars | 37.44g | 644% | |
| Dietary Fiber | 4.13g | 71% | |
| Protein | 4.57g | 39% | |
| Vitamin C | 7.8mg | 56% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 1.4mg | 33% | |
| Calcium | 55.2mg | 24% | |
* 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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