, about 2 large
sticks, about 2 large
black and green
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
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin