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Vegetable Buffet Platter

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Vegetable Buffet Platter
  • Prep 25 min
  • Total 25 min
  • Servings 6
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This colorful appetizer adds flavor and crunch to any buffet table. Served with a creamy butterrmilk dressing, these veggies won't last long!
Updated Aug 14, 2006

Ingredients

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

Steps

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

Tips from the Betty Crocker Kitchens

  • tip 1
    Make this appetizer even simpler by buying the veggies already cut up from your supermarket's salad bar section.
  • tip 2
    No time to make the dressing? Any store-bought buttermilk dressing will do.

Nutrition

175 Calories, 15 g Total Fat, 3 g Protein, 10 g Total Carbohydrate

Nutrition Facts

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