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Ingredients
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1 large sweet onion, coarsely chopped
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8 baby carrots
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1 large green bell pepper, stemmed and seeded
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1 cucumber, coarsely chopped
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6 small radishes
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4 broccoli florets
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5 cherry tomatoes
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3 cloves garlic
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2 tablespoons vinaigrette
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1 tablespoon juice from jarred pepperoncini peppers
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1 teaspoon kosher salt
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1 teaspoon ground black pepper
Directions
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Place onion, carrots, green bell pepper, cucumber, radishes, broccoli, cherry tomatoes, garlic, vinaigrette, pepperoncini juice, salt, and pepper in a food processor; pulse until evenly chopped. Refrigerate until flavors blend, at least 1 hour.
Cook's Note:
You can add hot peppers and juice from pickled hot peppers to spice it up. Mix in fat free sour cream for a creamy dip.
Nutrition Facts (per serving)
86 | Calories |
1g | Fat |
19g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 86 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Sodium 496mg | 22% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 5g | 18% |
Total Sugars 7g | |
Protein 4g | 9% |
Vitamin C 121mg | 134% |
Calcium 81mg | 6% |
Iron 1mg | 8% |
Potassium 593mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.