Mixed Vegetable Salad Recipe

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Ingredients:

Serving

Directions:

To prepare marinade, combine first 12 ingredients in a medium saucepan; bring to a boil. Cook until reduced to 1 cup (about 12 minutes). Let cool; discard bay leaves and thyme.
To prepare vegetables, bring water and 1 tablespoon sea salt to a boil in a Dutch oven. Add cauliflower, carrot, and beans; cook 2 minutes. Add fennel, onion, and mushrooms; cook 3 minutes. Drain; rinse with cold water. Drain. Place vegetables in a large bowl. Pour marinade over vegetables; toss well to coat. Cover and chill 4 hours. Drain; sprinkle with parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	80.83 Kcal (338 kJ)
Calories from fat	12.89 Kcal
		% Daily Value*
Total Fat	1.43g	2%
Cholesterol	0.18mg	0%
Sodium	1024.01mg	43%
Potassium	502.18mg	11%
Total Carbs	11.13g	4%
Sugars	4.25g	17%
Dietary Fiber	3.39g	14%
Protein	3.11g	6%
Vitamin C	54.4mg	91%
Vitamin A	0.1mg	2%
Iron	0.4mg	2%
Calcium	76.2mg	8%

Amount Per 100 g
Calories	15.55 Kcal (65 kJ)
Calories from fat	2.48 Kcal
		% Daily Value*
Total Fat	0.28g	2%
Cholesterol	0.03mg	0%
Sodium	197.02mg	43%
Potassium	96.62mg	11%
Total Carbs	2.14g	4%
Sugars	0.82g	17%
Dietary Fiber	0.65g	14%
Protein	0.6g	6%
Vitamin C	10.5mg	91%
Iron	0.1mg	2%
Calcium	14.7mg	8%

* 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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