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Garden Vegetable Platter

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Garden Vegetable Platter
  • Prep 30 min
  • Total 30 min
  • Servings 24
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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!
Updated Oct 29, 2010

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Mix and match veggies fresh from the garden or farmers' market to create a platter bursting with color, texture and flavor.
  • tip 2
    Purchased already cleaned and cut vegetables in the produce department or salad bar.

Nutrition

50 Calories, 3 1/2g Total Fat, 1g Protein, 4g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 tablespoon dip and 4 vegetable pieces each
Calories
50
Calories from Fat
30
Total Fat
3 1/2g
5%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
105mg
4%
Potassium
160mg
5%
Total Carbohydrate
4g
1%
Dietary Fiber
2g
7%
Sugars
1g
Protein
1g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
20%
20%
Calcium
2%
2%
Iron
0%
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 Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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