Try this Salad Sticks with Olive Oil And Vinegar Dip recipe, or contribute your own.Suggest a better description
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.
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|Serving Size: 1 Serving (277g)|
|Recipe Makes: 4|
|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 %|
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Calories per serving: 144
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