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Name: Tricolor Crudites Platter
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 tb Minced fresh basil OR; 1/4 c Plus 1 T red wine vinegar; 2 Large zucchini, grated; 2 tb Minced fresh chives or; 2 Large cucumbers, peeled,; Green onions; 2 Large raw beets, peeled,; 2 ts Salt; 3 tb Dijon mustard; 2 Large carrots, peeled,; 2 ts Dried basil; 1 ts Minced fresh rosemary OR; 1/2 ts Dried Rosemary; 1/2 c Plus 2 T olive oil; 1 Bunch radishes, trimmed

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INGREDIENTS

2 tb Minced fresh basil OR
1/4 c Plus 1 T red wine vinegar
2 Large zucchini, grated
2 tb Minced fresh chives or
2 Large cucumbers, peeled,
Green onions
2 Large raw beets, peeled,
2 ts Salt
3 tb Dijon mustard
2 Large carrots, peeled,
2 ts Dried basil
1 ts Minced fresh rosemary OR
1/2 ts Dried Rosemary
1/2 c Plus 2 T olive oil
1 Bunch radishes, trimmed

INSTRUCTIONS

Whisk vinegar and Dijon mustard to blend in small bowl. Gradually whisk in olive oil. Mix in basil, chives and rosemary. Season with salt and pepper. (Dressing can be prepared 1 day ahead. Cover and refrigerate.) Toss cucumbers and 2 teaspoons salt in bowl. Let stand 1 hour. Rinse and drain well. Place cucumbers in small bowl; add enough dressing to coat. Place beets, carrots and zucchini in separate bowls. Toss each vegetable with enough dressing to coat. (Vegetables can be made 4 hours ahead. Cover and chill.) Mound vegetables on platter. Garnish with radishes. Bon Appetit/May 94 Typed by Didi Pahl

NOTES

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Tricolor Crudites Platter

2 tb Minced fresh basil OR
1/4 c Plus 1 T red wine vinegar
2 Large zucchini, grated
2 tb Minced fresh chives or
2 Large cucumbers, peeled,
 Green onions
2 Large raw beets, peeled,
2 ts Salt
3 tb Dijon mustard
2 Large carrots, peeled,
2 ts Dried basil
1 ts Minced fresh rosemary OR
1/2 ts Dried Rosemary
1/2 c Plus 2 T olive oil
1 Bunch radishes, trimmed

Whisk vinegar and Dijon mustard to blend in small bowl. Gradually whisk in  olive oil.  Mix in basil, chives and rosemary. Season with salt and pepper.  (Dressing can be prepared 1 day ahead.  Cover and refrigerate.)    Toss cucumbers and 2 teaspoons salt in bowl.  Let stand 1 hour. Rinse and  drain well.  Place cucumbers in small bowl; add enough dressing to coat.    Place beets, carrots and zucchini in separate bowls. Toss each vegetable  with enough dressing to coat. (Vegetables can be made 4 hours ahead. Cover  and chill.)    Mound vegetables on platter.  Garnish with radishes.    Bon Appetit/May 94 Typed by Didi Pahl

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Nutrition

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Serving Size: 1 Serving (14g)
Recipe Makes: 8 Servings

Calories: 12
Calories from Fat: 5 (42%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 128.5mg		4 %
Potassium 45mg		1 %
Total Carbohydrate 1.8g		1 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 0.9g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 12

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