Radish, broccoli and beetroot salad
Add a range of colourful salads to your menu.
Ingredients
Serves 4
1 bunch red radishes, sliced into wedges
½ red capsicum sliced
2 small beetroot, cooked, peeled and sliced
3 cups broccoli florets, blanched
¼ vinaigrette
1 Tbsp sunflower seeds, optional
Method
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] | |
|---|---|
| Energy | 234kj |
| Protein | 4g |
| Total fat | 1.1g |
| - saturated fat | 0.2g |
| Carbohydrates | 5.7g |
| - sugars | 5.7g |
| Fibre | 3.9g |
| Sodium | 92mg |