Easy Vegetable Tray
Servings 8 servings
Ingredients
Vegetables
- 2 medium carrots cut into sticks (about 1 cup baby carrots)
- ½ head broccoli cut into florets (about 1 cup)
- 3 stalks celery cut into sticks
- 1 medium cucumber cut into slices
- 1 cup cherry tomatoes or grape tomatoes
- 1 cup ranch dressing or your favorite dip
- 3 sprigs parsley for garnish
Homemade Ranch Dressing
- ¾ cup high-quality mayonnaise
- ¾ cup sour cream
- ¼ cup milk
- 1 clove garlic
- 1 bunch chives approximately ¾ ounce
- 1 bunch parsley approximately ¾ ounce
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Rinse and pat dry all the vegetables, then cut the carrots, broccoli, celery, and cucumber into slices, sticks or florets that are easy to grab and dip.
- Combine ranch dressing ingredients in a bowl and use an immersion blender or food processor to blend together. Add more salt and pepper to taste.
- Pour the ranch dressing into a small bowl and place it onto the center of a serving platter. Arrange fresh vegetables around the fresh dip.
- Serve immediately or wrap in plastic wrap and store in the fridge until ready to serve! Garnish with fresh herbs.
Notes
This recipe serve 6 to 8 people. If you plan to serve a large crowd, double or triple the amount of veggies the recipe calls for. A good rule of thumb: Plan on about 1 cup of raw veggies per person when serving crudités as an appetizer. You can add different vegetables and extra dip to the platter too.
Nutrition
Serving: 1g | Calories: 359kcal | Carbohydrates: 10g | Protein: 3g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 31mg | Sodium: 608mg | Potassium: 393mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3788IU | Vitamin C: 52mg | Calcium: 88mg | Iron: 1mg
