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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (697g) Recipe makes 4 servings |
||
| Calories 267 | ||
| Calories from Fat 128 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.2g | 21% | |
| Saturated Fat 2.0g | 10% | |
| Monounsaturated Fat 10.0g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1830mg | 76% | |
| Potassium 1575mg | 45% | |
| Total Carbohydrate 35.1g | 11% | |
| Dietary Fiber 5.8g | 23% | |
| Sugars 24.1g | ||
| Protein 6.4g | 12% | |
Ingredients
- 1 small garlic clove, diced
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 (46 ounce) can tomato juice
- 1/4 cup salad oil (I use Canola oil)
- 2 tablespoons lemon juice
- 2 tablespoons worcestershire sauce
- 2 tablespoons soy sauce
- 3 large tomatoes, finely diced
- 1 cucumber, seeded and finely diced
- 1 green pepper, finely diced
- 1 cup carrot, shredded
- 1 cup celery, thinly sliced
- 1 cup green onion, thinly sliced
Directions
1
Mix together all the first ingredients together2
after all the vegetables are diced, shredded and thinly sliced.3
add all together.4
Chill at least 1 hour. This is served cold.
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