Holiday veggie platter

12 servings

Ingredients

Quantity Ingredient
1 cup Broccoli florets
1 cup Green beans; trimmed
1 cup Snow peas
2 cups Whole cherry tomatoes
1 small Zucchini; sliced diagonally
1 cup Low-fat sour cream or pureed silken tofu
2 teaspoons Minced green onions
1 teaspoon Minced garlic
1 teaspoon Stone-ground mustard
1 teaspoon Dried tarragon
Salt; to taste
1 large Red or green bell pepper
Top cut off and seeds removed
12 SERVINGS LACTO/VEGAN

Directions

Alternating red and green vegetables on this party platter makes a festive presentation.

Blanch broccoli and green beans in boiling water until bright green, about 30 seconds. Remove with slotted spoon to bowl of ice water.

Arrange all vegetables on serving platter. In small bowl, mix sour cream, green onions, garlic, mustard and tarragon. Spoon mixture into bell pepper.

Set bell pepper in platter in center of vegetables.

VARIATION: Make dip recipe and add ½ cup thawed and squeezed dry chopped spinach. Offer both dips with the platter.

PER SERVING: 41 CAL.; 2G PROT.; 1G TOTAL FAT (0 SAT. FAT); 8G CARB.; 0 CHOL.; 64MG SOD.; 2G FIBER.

Converted by MC_Buster.

By Kathleen <schuller@...> on Mar 10, 1999.

Recipe by: Vegetarian Times, December 1997, page 26 Converted by MM_Buster v2.0l.

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