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Vegetable Juice Cocktail

Submitted by gfindley

YIELD

4 servings

PREP

15 min

COOK

0 min

READY

1 hrs

Ingredients

3

EACH CARROTS
peeled, chopped

3

EACH RADISHES

3

EACH SCALLIONS, SPRING OR GREEN ONIONS

¼

CUP CELERY LEAVES *

¼

CUP WATERCRESS

1

CAN BEETS
diced *

½

CUP BEET JUICE *

1 ½

CUPS WATER
ice cold

1

TEASPOON SALT

⅛

TEASPOON BLACK PEPPER

Directions

Purée all ingredients in a blender.

Cover and refrigerate for one hour, strain, mix in salt and pepper and serve.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 153g (5.4 oz)

Amount per Serving

Calories 22 6% of calories from fat

% Daily Value *

Total Fat 0g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 628mg 26%

Total Carbohydrate 2g 2%

Dietary Fiber 2g 7%

Sugars g

Protein 1g

Vitamin A 158% • Vitamin C 10%

Calcium 3% • Iron 2%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb