Title: Salad Sticks with Olive Oil And Vinegar Dip
Categories: Sainsbury3, Sainsbury's
Yield: 4 servings

4 Celery sticks; up to 6
2 Bulbs fennel
3 lg Carrots
6 Runner beans; up to 8
8 Radishes
100 ml Extra virgin olive oil;
-(31/2 floz)
100 ml Balsamic or red or white
-wine vinegar; (31/2 floz)
Salt and pepper

1. Cut the celery, fennel, carrots and beans into neat strips 8-10cm (3-4
inches) long.

2. The radishes may be left whole or quartered lengthways if large.

3. Put the olive oil in a small bowl and season with salt and pepper.

4. Put the vinegar in another small bowl.

5. Put both bowls in the centre of a large plate and surround them with the
vegetables.

6. Serve at room temperature.

Converted by MC_Buster.

NOTES : This simple appetiser can also be served with other salads. Each
person selects pieces of raw vegetable and dips them into the dressing
before eating.

Converted by MM_Buster v2.0l.