Giardiniera Pickled Veggies - 5g Carbs, 1g Fiber
From www.lifescript.com and FoodFit
Serves: 16
Preparation time: 15 minutes
Cooking time: 8 minutes
2 cups distilled white vinegar
2 Tbsp sea salt
2 medium carrots, peeled and cut into 1/4-inch by 1/4-inch
by 2-inch julienne strips (about 1 1/2 cups)
16 small pearl onions, peeled (about 1 cup)
2 cups cauliflower florets, cut into 1-inch pieces (about
half a small head)
2 medium celery stalks, trimmed, peeled and cut into 1-inch
pieces (about 1 cup)
1 medium red bell pepper, cored, seeded and sliced into
1/3-inch pieces (1 generous cup)
1/2 cup pitted meaty green olives
2 Tbsp extra virgin olive oil
1. Pour 2 quarts of water into a 5-quart pot, add the vinegar and
salt and bring to a boil.
2. Add the carrots and onions; cook 2 minutes.
3. Add the cauliflower and celery; cook 2 minutes.
4. Stir in the red pepper and continue cooking until the vegetables
are softened, but still quite firm, about 1 minute.
5. Drain the vegetables well and transfer them to a bowl large
enough to hold them comfortably.
6. Cool to room temperature.
7. When all the vegetables are cool, season them with salt, toss
in the olives and drizzle the olive oil over everything.
8. Toss well and let marinate at least one hour at room temperature
or 1 to 2 days in the refrigerator before serving.
Serving size: 1/2 cup vegetables
Nutrition Facts:
47 Calories, 3g Total Fat, 0g Saturated Fat, 1g Protein,
5g Total Carbs, 1g Dietary Fiber, 954mg Sodium,
53% Calories from Fat, 7% Calories from Protein,
40% Calories from Carbs