Garden Vegetable Platter

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 24

Ingredients

Ingredients

Greens such as curly endive, mustard, napa cabbage, leaf lettuce, radicchio
1/2
medium jicama, peeled and cut into sticks
4
carrots, peeled and cut into sticks
4
celery stalks, cut into sticks
1
bunch radishes, trimmed
1
cup cauliflowerets
1
cup broccoli flowerets
1 1/2
cups spinach dip

Directions

Directions

  • 1 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.
  • 2 Place jicama, carrot and celery sticks and radishes in taller pots. Fill saucers with cauliflowerets, broccoli flowerets and dip.
  • 3 Arrange pots and saucers on a wooden serving tray.

Notes










Tips

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 tablespoon dip and 4 vegetable pieces each
Calories
50
Calories from Fat
30
% Daily Value
Total Fat
3 1/2g
5%
Saturated Fat
1g
4%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
105mg
4%
Total Carbohydrate
4g
1%
Dietary Fiber
2g
7%
Sugars
1g
1%
Protein
1g
1%
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
20%
20%
Calcium
2%
2%
Iron
0%
0%
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;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.