Healthy Low-Calorie Recipes Low-Calorie Side Dish Recipes Low-Calorie Vegetable Side Dish Recipes Low-Calorie Cauliflower Side Dish Recipes Quick Giardiniera 5.0 (1) 1 Review This quickly pickled, spicy Italian salad of mixed sliced vegetables is great for an antipasto platter, served with grilled meat or chopped up and put on a sandwich. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on August 16, 2019 Print Rate It Share Share Tweet Pin Email Cook Time: 15 mins Additional Time: 30 mins Total Time: 45 mins Servings: 10 Yield: 5 cups Nutrition Profile: Heart Healthy Low-Calorie Low Carbohydrate Dairy-Free Diabetes Appropriate Gluten-Free Vegetarian Vegan Low Sodium Healthy Immunity Low Added Sugars Jump to Nutrition Facts Ingredients 2 cups white vinegar 2 cups water 2 tablespoons sugar 1 bay leaf 1 teaspoon crushed red pepper, divided 1 teaspoon salt, divided 1 small head cauliflower, trimmed and cut into bite-size florets 2 stalks celery, thinly sliced 1 carrot, thinly sliced 1 red bell pepper, cut into 1-inch pieces 3 tablespoons extra-virgin olive oil ¼ teaspoon freshly ground pepper Directions Combine vinegar, water, sugar, bay leaf and 1/2 teaspoon each crushed red pepper and salt in a large saucepan. Bring to a boil. Add cauliflower, celery, carrot and bell pepper. Reduce the heat to maintain a lively simmer and cook until the vegetables are tender-crisp, about 5 minutes. Remove from the heat and let stand for 5 minutes. Reserve 3 tablespoons of the cooking liquid, then drain. Transfer the vegetables to a medium bowl. Stir in oil, pepper, the remaining 1/2 teaspoon each crushed red pepper and salt and the reserved cooking liquid. Refrigerate for at least 25 minutes to chill. Stir and serve with a slotted spoon. Tips Make Ahead Tip: Cover and refrigerate for up to 1 week. Rate it Print Nutrition Facts (per serving) 61 Calories 4g Fat 4g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Serving Size 1/2 cup Calories 61 % Daily Value * Total Carbohydrate 4g 2% Dietary Fiber 2g 5% Total Sugars 2g Added Sugars 1g 2% Protein 1g 2% Total Fat 4g 6% Saturated Fat 1g 4% Vitamin A 1436IU 29% Vitamin C 38mg 42% Folate 35mcg 9% Sodium 51mg 2% Calcium 17mg 1% Iron 0mg 2% Magnesium 10mg 2% Potassium 203mg 4% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved