Vegetable Buffet Platter

This colorful appetizer adds flavor and crunch to any buffet table. Served with a creamy butterrmilk dressing, these veggies won't last long!

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 6

Buttermilk Dressing

1/2
cup mayonnaise or salad dressing
1/3
cup buttermilk
1
tablespoon chopped fresh parsley
1/2
teaspoon dried minced onion
1/4
teaspoon freshly ground pepper
1/8
teaspoon salt
1
clove garlic, crushed

Salad

1 1/2
cups small broccoli florets
1 1/2
cups small cauliflower florets
1
medium red bell pepper, cut into strips
1
medium yellow bell pepper, cut into strips
1
small zucchini, sliced diagonally
3
medium carrots, sliced diagonally

  • 1 In tightly covered container, shake all dressing ingredients until well blended.
  • 2 Arrange vegetables in separate sections on serving platter. Serve with dressing.

Expert Tips

Make this appetizer even simpler by buying the veggies already cut up from your supermarket's salad bar section.

No time to make the dressing? Any store-bought buttermilk dressing will do.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
175
(
Calories from Fat
135 ),
% Daily Value
Total Fat
15 g
15 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
10 mg
10 %;
Sodium
140 mg
140 %;
Total Carbohydrate
10 g
10 %
(Dietary Fiber
3 g
3 %
),
Protein
3 g
3 %
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
100%;
Calcium
4%;
Iron
4%;
Exchanges:
2 Vegetable; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.