GARDEN VEGETABLE PLATTER

Garden Vegetable Platter image

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!

Provided by Betty Crocker Kitchens

Time 30m

Yield 24

Number Of Ingredients 8

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:

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.
Place jicama, carrot and celery sticks and radishes in taller pots. Fill saucers with cauliflowerets, broccoli flowerets and dip.
Arrange pots and saucers on a wooden serving tray.

Nutrition Facts : Calories 50, Carbohydrate 4 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 tablespoon dip and 4 vegetable pieces each, Sodium 105 mg, Sugar 1 g, TransFat 0 g