Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 1997


Recipe Summary

6 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Peel mirlitons; cut in half lengthwise, and discard pits. Cut mirliton halves lengthwise into slices. Steam mirliton slices and artichoke bottoms, covered, 40 minutes or until tender. Cool.

  • Combine vinegar and next 7 ingredients (vinegar through pimento) in a large bowl; stir with a whisk.

  • Add vegetables to vinegar mixture; toss well. Cover and marinate 1 hour, stirring occasionally. Spoon into a lettuce-lined bowl, if desired. Serve with a slotted spoon.

Nutrition Facts

72 calories; calories from fat 35%; fat 2.8g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.2g; protein 2.2g; carbohydrates 11.1g; fiber 1.3g; iron 1.2mg; sodium 265mg; calcium 43mg.