If you love making salad from the wide assortment of fresh garden vegetables available in the summer months, your wait is almost over. But while you wait, there are many ways to add variety to your plated greens. Just turn to the jars and cans of pickled and marinated vegetables on your pantry shelf. They can offer an endless array of tastes, textures, nutrients and eye-appeal to your meals until that first rosey radish is plucked from the ground.
Sold whole and in pieces; pickled, marinated or in water
Calories: 3 per whole mushroom, 22 per 1/2 cup pieces
Key Vitamins: D and B-complex vitamins riboflavin, niacin, pantothentic acid
Key Minerals: copper, selenium, potassium
Other Nutrients: ergothioneine, an antioxidant which protects the cells