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Crunchy Marinated Vegetables

I never worry about my kids getting their veggies when this sweet-and-sour salad is on the menu. My mom gave me the recipe for the eye-catching medley that has a way of disappearing in a hurry.

2 ServingsPrep: 25 min. + marinating

Ingredients

1/2 cup fresh broccoli florets
1/2 cup fresh cauliflowerets
1 small carrot, sliced
2 tablespoons chopped peeled kohlrabi
2 tablespoons chopped celery
2 tablespoons sliced ripe olives
1 large radish, sliced
1 tablespoon chopped green pepper
MARINADE:
1/4 cup sugar
4-1/2 teaspoons white vinegar
1/4 teaspoon salt
1/4 teaspoon ground mustard
4-1/2 teaspoons canola oil
1 tablespoon finely chopped onion
1/8 teaspoon celery seed
Dash Italian seasoning

Directions

In a small bowl, combine the first eight ingredients; set aside.
In a small saucepan, combine the sugar, vinegar, salt and mustard;
cook and stir over low heat just until sugar is dissolved. Pour into
a bowl; cool slightly.
Add the oil, onion, celery seed and Italian seasoning; whisk until

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Crunchy Marinated Vegetables (continued)

Directions (continued)

well combined. Pour over vegetables and toss to coat. Cover and
refrigerate for 4 hours or overnight. Serve with a slotted spoon.
Yield: 2 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 228 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 399 mg sodium, 32 g carbohydrate, 3 g fiber, 2 g protein.