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Name: Salad Sticks with Olive Oil And Vinegar Dip
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 100 ml olive oil Extra virgin; 3 lg Carrots; 100 ml Balsamic vinegar or red or white; Salt and pepper; 4 sticks Celery up to 6; 2 Bulbs fennel; 6 Runner beans up to 8; 8 Radishes

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INGREDIENTS

100 ml olive oil ; Extra virgin
3 lg Carrots
100 ml Balsamic vinegar ; or red or white
Salt and pepper
4 sticks Celery ; up to 6
2 Bulbs fennel
6 Runner beans ; up to 8
8 Radishes

Servings

INSTRUCTIONS

1. Cut the celery, fennel, carrots and beans into neat strips 8-10cm (3-4 inches) long. 2. The radishes may be left whole or quartered lengthways if large. 3. Put the olive oil in a small bowl and season with salt and pepper. 4. Put the vinegar in another small bowl. 5. Put both bowls in the centre of a large plate and surround them with the vegetables. 6. Serve at room temperature. 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.

NOTES

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Nutrition

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Serving Size: 1 Serving (277g)
Recipe Makes: 4

Calories: 144
Calories from Fat: 56 (39%)

Amt Per Serving		% DV

	Total Fat 6.2g	8 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 201.6mg		7 %
Potassium 917.9mg		24 %
Total Carbohydrate 21.2g		6 %
	Dietary Fiber 7g	28 %
	Sugars, other 14.2g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 144

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