member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to wiccadwoman      

Recipe Categories:

    *Free Marinated Veggies*


    Source of Recipe


    awsum34

    Recipe Introduction


    servings 12 (3/4 cup vegetables with 1 1/3 tsp marinade)
    points 0

    List of Ingredients




    1/4 cup rice wine vinegar
    3 tablespoons reduced-sodium soy sauce
    2 tablespoons fresh lemon juice
    1 tablespoon vegetable oil
    1 clove garlic, minced
    1 teaspoon minced fresh ginger
    1/2 teaspoon sugar
    2 cups broccoli florets
    2 cups cauliflower florets
    2 cups diagonally sliced carrots (1/2-inch pieces)
    8 ounces whole fresh mushrooms
    1 large red bell pepper, cut into 1-inch pieces
    Lettuce leaves

    Recipe



    1. Combine vinegar, soy sauce, lemon juice, oil, garlic, ginger and sugar in large bowl. Set aside.

    2. To blanch broccoli, cauliflower and carrots, cook 1 minute in enough salted boiling water to cover. Remove and plunge into cold water, then drain immediately. Add to oil mixture in bowl while still warm; toss to coat. Cool to room temperature.

    3. Add mushrooms and bell pepper to vegetables in bowl; toss to coat. Cover and marinate in refrigerator at least 4 hours or up to 24 hours. Drain vegetables, reserving marinade.

    4. Arrange vegetables on lettuce-lined platter. Serve chilled or at room temperature with toothpicks. Serve remaining marinade in small cup for dipping, if desired.



    Nutrients per Serving
    (about 3/4 cup vegetables with 1-1/3 teaspoons marinade)
    Calories 37
    Calories from Fat 28 %
    Total Fat 1 g
    Saturated Fat
    Carbohydrate 6 g
    Fiber 2 g
    Protein 2 g
    Sodium 146 mg

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |