Salad Sticks With Olive Oil And Vinegar Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Sainsbury3 | 4 | Servings |
INGREDIENTS
| 4 | Celery sticks, up to 6 | |
| 2 | Bulbs fennel | |
| 3 | Carrots | |
| 6 | Runner beans, up to 8 | |
| 8 | Radishes | |
| 100 | Extra virgin olive oil | |
| 31/2 floz | ||
| 100 | Balsamic or red or white | |
| wine vinegar 31/2 floz | ||
| Salt and pepper |
INSTRUCTIONS
Cut the celery, fennel, carrots and beans into neat strips 8-10cm (3-4 inches) long. The radishes may be left whole or quartered lengthways if large. Put the olive oil in a small bowl and season with salt and pepper. Put the vinegar in another small bowl. Put both bowls in the centre of a large plate and surround them with the vegetables. Serve at room temperature. Converted by MC_Buster. NOTES : This simple appetiser can also be served with other salads. Each person selects pieces of raw vegetable and dips them into the dressing before eating. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 30
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 74.1mg
Potassium: 295mg
Carbohydrates: 6.6g
Fiber: 2.3g
Sugar: 3.4g
Protein: <1g