Vegetable Buffet Platter

  • Prep 25 min
  • Total 25 min
  • Servings 6

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

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

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
175
Calories from Fat
135
% Daily Value
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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