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2 hours
Prep: 20 minutes
Cook: 15 minutes
212 calories per serving view nutrition facts
4 servings
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| 1 | pound | mushrooms | fresh |
| 1 | cup | white vinegar | |
| 2 | cups | water | |
| 1/2 | cup | carrots | sliced |
| 1/2 | cup | celery | diced |
| 1/2 | cup | green bell pepper | strips |
| 1/2 | cup | sweet red bell pepper | strips |
| 1/3 | cup | olive oil | |
| 1 | teaspoon | oregano leaves | crushed |
| 3/4 | teaspoon | salt | |
| 1/4 | teaspoon | garlic powder | |
| 1/4 | teaspoon | black pepper |
Rinse, pat dry and slice mushrooms.
In a medium saucepan combine vinegar and mushrooms; bring to a boil.
Reduce heat and simmer, covered for 2 mins.
Drain mushrooms; set aside to cool. In a small saucepan bring water to boil.
Add carrots and celery; return to boil.
Reduce heat and simmer covered for 3 mins.
Add red, green peppers; cover and simmer for 3 mins or until tender.
Drain and set aside to cool.
In medium bowl mix olive oil, oregano and salt, black pepper; let stand 10 mins.
Stir in mishrooms, carrots, and other vegetables.
Mix well.
Cover and refrigerate at least 2 hrs before serving.
| % Daily Value* | |
| Total Fat 19.0g | 29% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 476mg | 20% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 3.0g | 11% |
| Sugars 4.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 66% | Vitamin C | 71% | |
| Calcium | 3% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I made it for my kids, added more peaches, used the low-fat yogurt, my two kids ate up all the yogurt very soon, they let me do it again tomorrow!
A truly amazing combination of flavors. The dressing is divine, the warm and tart goat cheese combined with the sweetness of apple ring is truly out of this world.
