Serves: 5
Total Calories: 7

1/2 carrot, peeled and sliced on the diagonal
1/2 stalk celery, sliced on the diagonal
1/4 cucumber, peeled, seeded, and sliced on the diagonal
1/2 red bell pepper, cut into 6 chunks
4 broccoli florets
4 cherry tomatoes

Equipment:
cutting board
peeler
spoon
chef’s knife, 8-inch
serving plate

Arrange the carrot, celery, cucumber, and bell pepper in a circle on a serving plate and put the broccoli florets and cherry tomatoes in the center. Stored in a sealed container in the refrigerator, Crudités will keep for 3 days.

Crudités with Blanched Vegetables: Tougher vegetables, such as broccoli, are easier for some people to digest when lightly blanched. To blanch the broccoli, put 4 cups of water in a small saucepan and bring to a boil over high heat. Turn off the heat. Add the broccoli and let sit for 2 minutes. Drain and rinse the broccoli with cold water to stop the cooking. Other vegetables that can be blanched prior to serving as crudités include asparagus, cauliflower, and green beans.

Nutritional Facts:

Serves: 5
Total Calories: 7
Calories from Fat: 0

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
crudités
green salad
green salad with fennel and cherry tomatoes
garden salad
caesar salad
rainbow salad
chopped salad
lettuce, tomato, and avocado salad
the wedge
taco salad
composed salad with pears
grapefruit and avocado salad
trail mix salad
greek salad
thai salad
harvest salad
arame salad
jerusalem salad
caprese salad
indian carrot and cucumber salad
mango and avocado salad
shaved beet salad
tricolor salad