Veggies in Vinaigrette Recipe

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Ingredients:

Serving

1 cup broccoli florets
1 cup thinly sliced carrots
1 cup cauliflowerets
1 small turnip, peeled and cut into 2-inch julienne strips
1 small onion, halved and thinly sliced
1/4 cup cider vinegar
1/4 cup canola oil
2 tbsp sugar
1 tbsp minced fresh parsley
1 garlic clove, minced
1 tsp salt
1/4 tsp dried basil
1/4 tsp dried tarragon

Directions:

Place the broccoli, carrots, cauliflower and turnip in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until vegetables are crisp-tender. Drain and rinse in cold water. Place vegetables in a large bowl; add onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours, stirring occasionally. Yield: 6 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	115.29 Kcal (483 kJ)
Calories from fat	81.88 Kcal
		% Daily Value*
Total Fat	9.1g	14%
Sodium	415.61mg	17%
Potassium	167.08mg	4%
Total Carbs	7.85g	3%
Sugars	4.87g	19%
Dietary Fiber	1.57g	6%
Protein	0.95g	2%
Vitamin C	18.7mg	31%
Vitamin A	0.2mg	7%
Iron	0.2mg	1%
Calcium	23.6mg	2%

Amount Per 100 g
Calories	140.21 Kcal (587 kJ)
Calories from fat	99.57 Kcal
		% Daily Value*
Total Fat	11.06g	14%
Sodium	505.43mg	17%
Potassium	203.19mg	4%
Total Carbs	9.55g	3%
Sugars	5.92g	19%
Dietary Fiber	1.91g	6%
Protein	1.15g	2%
Vitamin C	22.8mg	31%
Vitamin A	0.3mg	7%
Iron	0.3mg	1%
Calcium	28.7mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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