Check out this fresh appetizer made ready in just 30 minutes! Salad greens, jicama, carrots, celery, radish, cauliflower and broccoli served with spinach dip – a colorful vegetable platter!
Greens such as curly endive, mustard, napa cabbage, leaf lettuce, radicchio
medium jicama, peeled and cut into sticks
carrots, peeled and cut into sticks
celery stalks, cut into sticks
bunch radishes, trimmed
cup broccoli flowerets
cups spinach dip
Choose new clay flowerpots and saucers in a variety of sizes. Line pots with plastic wrap, and loosely fill with greens. Line saucers with a lettuce or cabbage leaf.
Place jicama, carrot and celery sticks and radishes in taller pots. Fill saucers with cauliflowerets, broccoli flowerets and dip.
Arrange pots and saucers on a wooden serving tray.
Mix and match veggies fresh from the garden or farmers' market to create a platter bursting with color, texture and flavor.
Purchased already cleaned and cut vegetables in the produce department or salad bar.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 tablespoon dip and 4 vegetable pieces each
- Calories from Fat
% Daily Value
- Total Fat
- 3 1/2g
- 3 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.