Radish, broccoli and beetroot salad
Add a range of colourful salads to the meal table.
1 bunch red radishes, sliced into wedges
½ red capsicum sliced
2 small beetroot, cooked, peeled and sliced
3 cups broccoli florets, blanched
1 Tbsp sunflower seeds, optional
Place radish, capsicum and broccoli in a bowl.
Drizzle with vinaigrette.
Sprinkle with sunflower seeds.
Variation: replace capsicum with tomato slices.
To blanch broccoli: Place florets in rapidly boiling water for 1-2 minutes. Remove and cool in iced water or cool under cold running water. Drain well.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.2g|