Holiday veggie platter
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Broccoli florets |
| 1 | cup | Green beans; trimmed |
| 1 | cup | Snow peas |
| 2 | cups | Whole cherry tomatoes |
| 1 | small | Zucchini; sliced diagonally |
| 1 | cup | Low-fat sour cream or pureed silken tofu |
| 2 | teaspoons | Minced green onions |
| 1 | teaspoon | Minced garlic |
| 1 | teaspoon | Stone-ground mustard |
| 1 | teaspoon | Dried tarragon |
| Salt; to taste | ||
| 1 | large | Red or green bell pepper |
| Top cut off and seeds removed | ||
| 12 | SERVINGS LACTO/VEGAN | |
Directions
Alternating red and green vegetables on this party platter makes a festive presentation.
Blanch broccoli and green beans in boiling water until bright green, about 30 seconds. Remove with slotted spoon to bowl of ice water.
Arrange all vegetables on serving platter. In small bowl, mix sour cream, green onions, garlic, mustard and tarragon. Spoon mixture into bell pepper.
Set bell pepper in platter in center of vegetables.
VARIATION: Make dip recipe and add ½ cup thawed and squeezed dry chopped spinach. Offer both dips with the platter.
PER SERVING: 41 CAL.; 2G PROT.; 1G TOTAL FAT (0 SAT. FAT); 8G CARB.; 0 CHOL.; 64MG SOD.; 2G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Mar 10, 1999.
Recipe by: Vegetarian Times, December 1997, page 26 Converted by MM_Buster v2.0l.