Diced vegetable salad

Serve a colourful and tasty collection of salads for family and friends.

Diced vegetable salad

Ingredients

Serves 4

2 cups diced vegetables e.g carrot, pumpkin, onion, celery
¼ cup vinaigrette
1-2 sprigs parsley

Method

Steam vegetables in steamer over boiling water until just cooked. Cool, then place in a bowl. Pour over vinaigrette and mix gently. Serve garnished with parsley sprigs.

Images: [see our recipes]
Left top: Lettuce, green beans and cashews
Left middle: Beetroot and cabbage slaw
Top middle: Diced vegetable salad
Top right: Yams and tomatoes
Middle right: Celery tabbouleh
Bottom right: Anchovy and garlic spread

Nutrition Information Panel

Per Serving [4 Serves]
Energy 421kj
Protein 1g
Total fat 8.3g
- saturated fat 1.2g
Carbohydrates 5.3g
- sugars 4.7g
Fibre 1.5g
Sodium 159mg

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