Tangy Sauce for Hot Veggies Recipe
I tend to get food bored pretty easily so I am always trying different ways to spice up veggies on a plate. Use it with any veggie you desire not just the combo I have here, I have used it on everything from Portabella Mushrooms to beets. Goes nicely with roast chicken or a grilled steak. Doubles easily for more servings.
Ingredients
- 1 Cup cauliflower florets
- 1 Cup carrot coins
- 1/3 Cup mayonnaise (light is fine)
- 1/4 Cup prepared mustard, your choice
- 1/2 -1 Tablespoon prepared horseradish
- 1 Tablespoon butter or margarine
- salt and pepper to taste
Directions
- Boil or steam your veggies as desired untill tender, drain well.
- Combine in a measure cup the mayo, mustard, horseradish, margarine, salt and pepper.
- Stir the sauce into the veggies, tossing gently to coat.
- Serve immediately.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 4 servings | |
| Calories 177 | |
| Calories from Fat 168 | 95% |
| Total Fat 19.03g | 24% |
| Saturated Fat 4.01g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 306mg | 13% |
| Potassium 62mg | 2% |
| Total Carbs 1.73g | 0% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.65g | 0% |
| Protein 0.94g | 2% |
