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 in different sizes ripe, cured, stuffed, spiced, and sliced; in single or mixed varieties; pitted or not
Calories: 5 each for medium size, 75 per 1/2 cup sliced or chopped
Key Vitamins: E, A
Key Minerals: calcium, iron, zinc
Other Nutrients: oleic acid, a monounsaturated fat, needed to form cell membranes