Directions:
- Combine vinegar, oil, green onions, parsley, salt, dry mustard, basil and pepper, stir well.
- Set aside.
- Carefully remove and discard stems (or freeze for later use) Add caps to vinegar mixture, toss gently to coat evenly.
- Fridge for 4 hours.
- Keep up airtight container.
- *When I make this for home I ususally use the stems but you don't have to, otherwise I will freeze the stems for other recipes such as sauces.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.99 Kcal (540 kJ) | ||
| Calories from fat | 108.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.04g | 19% | |
|---|---|---|---|
| Sodium | 204.98mg | 9% | |
| Potassium | 318.55mg | 7% | |
| Total Carbs | 3.31g | 1% | |
| Sugars | 2.11g | 8% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 2.93g | 6% | |
| Vitamin C | 2.7mg | 4% | |
| Iron | 1mg | 6% | |
| Calcium | 7.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 103.17 Kcal (432 kJ) | ||
| Calories from fat | 86.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.63g | 19% | |
|---|---|---|---|
| Sodium | 163.96mg | 9% | |
| Potassium | 254.8mg | 7% | |
| Total Carbs | 2.65g | 1% | |
| Sugars | 1.69g | 8% | |
| Dietary Fiber | 0.9g | 5% | |
| Protein | 2.35g | 6% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 0.8mg | 6% | |
| Calcium | 5.9mg | 1% | |
* 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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