|
| 1/2 | cup mayonnaise or salad dressing |
| 1/3 | cup buttermilk |
| 1 | tablespoon chopped fresh parsley |
| 1/2 | teaspoon dried minced onion |
| 1/4 | teaspoon freshly ground pepper |
| 1/8 | teaspoon salt |
| 1 | clove garlic, crushed |
|
| 1 1/2 | cups small broccoli florets |
| 1 1/2 | cups small cauliflower florets |
| 1 | medium red bell pepper, cut into strips |
| 1 | medium yellow bell pepper, cut into strips |
| 1 | small zucchini, sliced diagonally |
| 3 | medium carrots, sliced diagonally |
| 1. | In tightly covered container, shake all dressing ingredients until well blended. |
| 2. | Arrange vegetables in separate sections on serving platter. Serve with dressing. |
|
| Make this appetizer even simpler by buying the veggies already cut up from your supermarket's salad bar section. |
|
| No time to make the dressing? Any store-bought buttermilk dressing will do. |
Nutrition Information:
175 ( 135 ); 15 g ( 2 g); 10 mg; 140 mg; 10 g ( 3 g); 3 g 100 %; 100 %; 4 %; 4 % 2 ; 3