Serves: 5
The classic vegetable platter is sometimes called crudités (CRUDE-ee-tays), which is simply French for "raw foods". Select a contrast of colors, allowing at least four pieces per person. Cut up the vegetables, then keep them in ice water. Drain just before serving. You can arrange the dippers in a basket lined first with plastic wrap, then lettuce leaves, or on a platter lined with lettuce leaves or bordered with parsley or curly cabbage.
* Raw or slightly steamed asparagus spears
* Raw or slightly steamed broccoli florets
* Carrot sticks
* Raw or slightly steamed cauliflower florets
* Celery sticks
* Cherry tomatoes
* Cucumber slices or sticks
* Green beans or wax beans
* Green onions
* Green, red or yellow bell pepper strips
* Jicama sticks
* Kohlrabi wedges
* Mushrooms
* Pea pods
* Radishes
* Zucchini or summer squash slices or sticks
This Cook's Note: Fresh Vegetable Dippers recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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