Garden Vegetable Platter

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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

Minutes

Total Time

Minutes

Makes

servings

Greens such as curly endive, mustard, napa cabbage, leaf lettuce, radicchio

1/2

medium jicama, peeled and cut into sticks

carrots, peeled and cut into sticks

celery stalks, cut into sticks

bunch radishes, trimmed

cup cauliflowerets

cup broccoli flowerets

1 1/2

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Garden Vegetable Platter

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens