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Ingredientes
- 1/2 head cauliflower, broken into flowerets
- 4 carrots, sliced
- 2 stalks celery, sliced
- 1/2 pound fresh mushrooms, sliced
- 1 (3 ounce) jar pimento stuffed olives
- 1 c. pitted ripe olives
- 3/4 c. white wine vinegar
- 1/2 c. extra virgin olive oil
- 1/4 c. water
- 2 T sugar
- 1 teaspoon salt
- 1/2 teaspoon dry oregano
Direcciones
- Place first 7 ingredients in a 9 x 13 x 2 inch dish; set aside. Put together vinegar and remaining ingredients in a small saucepan; cook over medium heat, stirring constantly till mix boils. Remove from heat and pour over vegetables. Toss gently to coat. Cover and refrigerate at least 8 hrs, stirring several times. Drain vegetables and serve in a glass dish or possibly a lettuce dish and serve with wooden picks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 10 servings | |
| Calories 310 | |
| Calories from Fat 291 | 94% |
| Total Fat 32.57g | 41% |
| Saturated Fat 4.5g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 258mg | 11% |
| Potassium 180mg | 5% |
| Total Carbs 4.38g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.6g | 2% |
| Protein 1.04g | 2% |
