Cook's Note: Fresh Vegetable Dippers: The Best Cook's Note: Fresh Vegetable Dippers Recipe from Cook'n

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	Cook's Note: Fresh Vegetable Dippers

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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

Cook's Note: Fresh Vegetable Dippers comes from the Cook'n with Pillsbury collection. Click here to order this CD or download this brand-name recipe set right now!

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Cook's Note: Fresh Vegetable Dippers
Cook's Note: Garnishes for Party Sandwiches
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Cook's Note: Garnishes for Dips
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