GRANDMA'S SWEET-SOUR VEGGIES RECIPE
With summer fast approaching, we look forward to a bonanza of fresh vegetables. There's nothing like a large bowl of fresh veggies to perk up a summer meal. This is one of our favorites.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- In a bowl, combine the cauliflower, broccoli, carrots, zucchini and onion; set aside. In a saucepan over medium heat, bring vinegar, sugar and salt if desired to a boil. Remove from the heat; stir in oil. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Just before serving, sprinkle with sunflower kernels if desired.
- Yield: 12-14 servings.
- Originally published as Grandma's Sweet-Sour Veggies in Country
- April/May 1999, p51
- Nutritional Facts
- One 3/4-cup serving (prepared without salt and sunflower kernels) equals 60 calories, 17 mg sodium, 0 cholesterol, 10 gm carbohydrate, 1 gm protein, 2 gm fat. Diabetic Exchanges: 1-1/2 vegetables, 1/2 fat.
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