Most kids I know find carrots and broccoli boring, but not when I serve them in this salad and drizzle them with a light salad dressing
Most kids I know find carrots and broccoli boring, but not when I serve them in this salad and drizzle them with a light salad dressing
In a small frying pan, add butter and cook carrots for 5 minutes or until golden, remove from pan and reserve.
Bring a small saucepan of water to the boil; add broccoli and cook for 2 minutes or until tender; drain and refresh under cold water. Reserve.
In a small jar, combine the Dijon mustard, honey, extra virgin olive oil, apple cider vinegar, season with salt and pepper, seal with a tight fitting lid, and shake until emulsified. Taste and adjust the seasonings to suit your preference.
In a large bowl, combine carrots and broccoli, toss through dressing and pepita seeds. Serve.
Average Qty Per Serve | Qty Per 100g | |
---|---|---|
Energy | 1326.6kj | 678.2kj |
Weight | 195.6g | 100g |
Protein TOTAL | 5.7g | 2.9g |
Fat TOTAL | 24.0g | 12.2g |
- Saturated Fats | 8.8g | 4.5g |
Carbohydrates TOTAL | 18.0g | 9.2g |
- Sugars | 17.7g | 9.0g |
Sodium | 243.6mg | 124.5mg |
Dietary Fibre | 5.5g | 2.8g |
Calcium | 66.9mg | 34.2mg |