Diced vegetable salad
Serve a colourful and tasty collection of salads for family and friends.
2 cups diced vegetables e.g carrot, pumpkin, onion, celery
¼ cup vinaigrette
1-2 sprigs parsley
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]|
|- saturated fat||1.2g|