Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light January 1996

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Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Steam potatoes, covered, 15 minutes or until tender. Let cool. Cut each potato into 4 wedges, and cut each wedge in half crosswise.

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  • Combine potatoes and next 5 ingredients (potatoes through zucchini) in a large glass dish; set aside. Combine vinegar and next 9 ingredients (vinegar through red pepper) in a jar; cover tightly, and shake vigorously. Pour over vegetables, and toss gently to coat. Cover and marinate in refrigerator 8 hours, stirring occasionally.

Nutrition Facts

77 calories; calories from fat 37%; fat 3.2g; saturated fat 0.4g; mono fat 2g; poly fat 0.4g; protein 2.3g; carbohydrates 10.4g; fiber 2.2g; cholesterol 0mg; iron 1mg; sodium 273mg; calcium 31mg.
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