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Looking for a dish that’s quick and easy?
Vegetable With Vinaigrette Dressing
High in Iron - for healthy red blood cells
Makes 6 servings
| 300 g (300 g) | lettuce |
| 150 g (150 g) | cucumber, sliced with peel |
| 50 g (50 g) | red bell pepper, cut into strips |
| 50 g (50 g) | green bell pepper, cut into strips |
| 150 g (150 g) | fresh tomatoes, sliced |
| 200 g (200 g) | baby potatoes, boiled and cut in half |
| 1 pack (18 g) | DEL MONTE Sandosenang Sarap All-in-One Seasoning |
| 1/4 cup (57.5 g) | DEL MONTE Red Cane Vinegar |
| 1/3 cup (70.62 g) | extra virgin olive oil |
| 1/4 cup (61.5 g) | DEL MONTE 100% Pure Pineapple Juice |
| 2 tsp (14 g) | honey |
| 1 tsp (5.5 g) | prepared mustard |
1. WHISK together dressing ingredients or combine in a jar and shake well. Chill.
2. POUR over mixed vegetable just right before serving.
