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 min
  • Total Time 30 min
  • Servings 24

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.

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 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
3 1/2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
105mg
105%;
Total Carbohydrate
4g
4%
(Dietary Fiber
2g
2%
  Sugars
1g
1%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
45%;
Vitamin C
20%;
Calcium
2%;
Iron
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 Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.