CRUNCHY MARINATED VEGETABLES

Crunchy Marinated Vegetables image

I never worry about my kids getting their veggies when this sweet-and-sour salad is on the menu. My mom gave me the recipe for the eye-catching medley that has a way of disappearing in a hurry.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 17

Ingredients

1/2 cup fresh broccoli florets
1/2 cup fresh cauliflowerets
1 small carrot, sliced
2 tablespoons chopped peeled kohlrabi
2 tablespoons chopped celery
2 tablespoons sliced ripe olives
1 large radish, sliced
1 tablespoon chopped green pepper
MARINADE:
1/4 cup sugar
4-1/2 teaspoons white vinegar
1/4 teaspoon salt
1/4 teaspoon ground mustard
4-1/2 teaspoons canola oil
1 tablespoon finely chopped onion
1/8 teaspoon celery seed
Dash Italian seasoning

Steps:

In a small bowl, combine the first eight ingredients; set aside. , In a small saucepan, combine the sugar, vinegar, salt and mustard; cook and stir over low heat just until sugar is dissolved. Pour into a bowl; cool slightly. , Add the oil, onion, celery seed and Italian seasoning; whisk until well combined. Pour over vegetables and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 228 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 399mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 3g fiber), Protein 2g protein.