Directions:
- Drain pickled vegetables, reserving 1/4 cup liquid.
- Pulse pickled vegetables, onion, if desired, and next 10 ingredients in a food processor until coarsely chopped. Stir in reserved vegetable liquid and, if desired, roasted red peppers; cover and chill 8 hours. Chill leftover mixture up to 2 weeks.
- Note: We used mixed pickled vegetables that contained cauliflower, onion, carrot, pepper, and celery.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 298.02 Kcal (1248 kJ) | ||
| Calories from fat | 198.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.04g | 34% | |
|---|---|---|---|
| Sodium | 414.76mg | 17% | |
| Potassium | 385.92mg | 8% | |
| Total Carbs | 24.41g | 8% | |
| Sugars | 0.96g | 4% | |
| Dietary Fiber | 7.46g | 30% | |
| Protein | 5.29g | 11% | |
| Vitamin C | 22.5mg | 37% | |
| Iron | 3.3mg | 19% | |
| Calcium | 65.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 130.52 Kcal (546 kJ) | ||
| Calories from fat | 86.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.65g | 34% | |
|---|---|---|---|
| Sodium | 181.64mg | 17% | |
| Potassium | 169.02mg | 8% | |
| Total Carbs | 10.69g | 8% | |
| Sugars | 0.42g | 4% | |
| Dietary Fiber | 3.27g | 30% | |
| Protein | 2.32g | 11% | |
| Vitamin C | 9.8mg | 37% | |
| Iron | 1.5mg | 19% | |
| Calcium | 28.8mg | 7% | |
* 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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