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Prep 30min
Total30min
Servings24
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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
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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 tablespoon dip and 4 vegetable pieces each