Holiday Veggie Platter
Try this Holiday Veggie Platter recipe, or contribute your own. "Sour cream" and "Vegetables" are two of the tags cooks chose for Holiday Veggie Platter.
Yield: 12 servings Ready in 1 hours
1 people trying soon
|Top cut off and seeds|
|1 tsStone-ground mustard|
|1 cBroccoli florets|
|2 cWhole cherry tomatoes|
|1 cGreen beans; trimmed|
|1 tsGarlic; minced|
|1 tsDried tarragon|
|1 lgRed or green bell pepper|
|12 SERVINGS LACTO/VEGAN|
|2 tsMinced green onions|
|Salt; to taste|
|1 cSnow peas|
|1 cLow-fat sour cream or pureed|
|1 smZucchini; sliced diagonally|
Holiday Veggie Platter Preparation
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 1/2 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. By Kathleen
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