Iced vegetables

Add a range of salads to the meal table.

Iced vegetables

Ingredients

Serves 4-6

½ cup finely chopped tomatoes
1 cup finely chopped cucumber
1 cup finely chopped celery
2 cups finely chopped red or green capsicums
½ cup pomegranate seeds
1 cup sweet roast capsicum salsa
1-2 cups iced water
8 ice blocks set with mint
4-6 mint sprigs

Method

Combine vegetables, salsa and 1 cup water.
Pour into long glasses, stir in more water if required.
Top with ice blocks and mint sprigs.

For more salad ideas go to the Resources section, and download the Salad selections poster.

Nutrition Information Panel

Per Serving [6 Serves]
Energy 233kj
Protein 2.3g
Total fat 0.5g
- saturated fat 0.05g
Carbohydrates 8g
- sugars 6.9g
Fibre 5.2g
Sodium 216mg

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