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| one C | medium button mushrooms |
| one C | marinated (in jar) artichoke hearts, rinsed and drained, cut in half |
| one | red Bell pepper, cut into wide strips |
| 1 1/2 C | homemade oil & vinegar salad dressing |
| 1/2 C | balsamic vinegar |
| 2 cloves | garlic, minced |
| one T | sugar |
| 1/2 C | water |
Mix together salad dressing, balsamic vinegar, garlic, sugar, and water for marinade
Place marinade and mushrooms in large pot on stove. Bring to a boil. Shut off heat
Add peppers and artichoke hearts. Pour into glass or stainless steel container and refrigerate at least 6 hours, stirring occasionally
| Sodium content in milligrams | ||
| one C | medium button mushrooms | 2 |
| one C | marinated artichoke hearts, rinsed and drained | 500 |
| one | red Bell pepper | 1 |
| 1 1/2 C | homemade salad dressing | 42 |
| 1/2 C | balsamic vinegar | 8 |
| 2 cloves | garlic | 2 |
| Recipe total = 555 mg | ||
I am not a doctor. All original copyrights apply. No information on this page should be used by any person to affect their medical, legal, educational, social, or psychological treatment in any way. This web site and all its pages, graphics, and content copyright © 1997, 1998, 1999, 2000, 2001, 2002, 2003, 2004, 2005, 2006 Jon C.