Garden Vegetable Platter

Garden Vegetable Platter

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!

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

24

servings

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
  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.
Makes 24 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success Hint
Mix and match veggies fresh from the garden or farmers' market to create a platter bursting with color, texture and flavor.
Time-Saver
Purchased already cleaned and cut vegetables in the produce department or salad bar.

Nutrition Information:

1 Serving (1 tablespoon dip and 4 vegetable pieces each)
  • Calories 50
    • (Calories from Fat 30),
  • Total Fat 3 1/2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 105mg;
  • Total Carbohydrate 4g
    • (Dietary Fiber 2g,
    • Sugars 1g),
  • Protein 1g;
Percent Daily Value*:
    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 Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.