Title: Summer Vegetable Relish
Categories: Vegetable
Yield: 8 Servings
| 1 | | YELLOW SQUASH, DICED |
| 1 | | ZUCCHINI, DICED |
| 2 | | CARROTS, PEELED, DICED |
| 1 | | RED ONION, CHOPPED |
| 2 | tb | FRESH CHOPPED DILL ***** |
| 1/3 | c | CIDER VINEGAR |
| 1/4 | c | BROWN SUGAR, LIGHT |
| 1 | ts | WHOLE MUSTARD SEED |
| 1 | ts | WHOLE CORIANDER SEED |
| 1/2 | ts | SALT |
| 1/8 | ts | CRUSHED RED PEPPER |
| 1 | | RADICCHIO LEAVES |
***** YOU MAY USE 1/3 TS DRIED DILL INSTEAD OF THE FRESH. IN A LARGE BOWL,
COMBINE YELLOW SQUASH, ZUCCHINI, CARROTS, RED ONION AND DILL. IN A SMALL
SAUCE PAN, OVER LOW HEAT, COMBINE VINEGAR, SUGAR, MUSTARD SEED, CORIANDER
SEED, SALT AND RED PEPPER. COOK UNTIL SUGAR DISSOLVES, ABOUT 2 MINUTES.
POUR OVER VEGETABLE MIXTURE, TOSS WELL TO COAT ALL PIECES. PLACE RADICCHIO
LEAVES IN LARGE BOWL; TOP WITH VEGETABLE RELISH. MAKES 4 CUPS. SERVES 8.
EACH SERVING = 48 CALORIES, 1 g PROTIEN, 0 g FAT, 11 g CARBO, 147 mg
SODIUM. PREP TIME = 10 MINUTES; COOK TIME = 5 MINUTES; READY TO EAT TIME =
15 MINUTES.