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!
Garden Vegetable Platter
- Prep Time 30 min
- Total 30 min
- Servings 24
- 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
Instructions
-
Step1Choose 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.
-
Step2Place jicama, carrot and celery sticks and radishes in taller pots. Fill saucers with cauliflowerets, broccoli flowerets and dip.
-
Step3Arrange pots and saucers on a wooden serving tray.
Nutrition
50
Calories
3 1/2g
Total Fat
1g
Protein
4g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 tablespoon dip and 4 vegetable pieces each
- Calories
- 50
- Calories from Fat
- 30
- Total Fat
- 3 1/2g
- 5%
- Saturated Fat
- 1g
- 4%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 105mg
- 4%
- Potassium
- 160mg
- 5%
- Total Carbohydrate
- 4g
- 1%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 1g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 45%
- 45%
- Vitamin C
- 20%
- 20%
- Calcium
- 2%
- 2%
- Iron
- 0%
- 0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
0Tips from the Betty Crocker Kitchens
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