1. Cut the carrots, celery and red and green peppers into strips.
2. Wash the radishes and trim the root ends.
3. Arrange the vegetables and olives on a platter.
4. Serve the vinaigrette on the side.
Serving Size: about 1 cup vegetables
Number of Servings: 4
| Per Serving |
| Calories |
136 |
Carbohydrate |
24 g |
| Fat |
4 g |
Fiber |
11 g |
| Protein |
7 g |
Saturated Fat |
1 g |
| Sodium |
475 mg |
|
|
