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    Click here for a "text only" printer friendly version.
    Vegetable Buffet Platter Vegetable Buffet Platter

    PREP: 25 min

    Buttermilk Dressing (below)
    1 1/2 cups small broccoli flowerets
    1 1/2 cups small cauliflowerets
    1 medium red bell pepper, cut into strips
    1 medium yellow bell pepper, cut into strips
    1 small zucchini, sliced diagonally
    3 medium carrots, sliced diagonally

    1. Prepare Buttermilk Dressing.

    2. Arrange vegetables in separate sections on serving platter. Serve with Buttermilk Dressing.

    Makes 6 servings

    Buttermilk Dressing

    1/2 cup mayonnaise or salad dressing
    1/3 cup buttermilk
    1 tablespoon chopped fresh parsley
    1/2 teaspoon instant minced onion
    1/4 teaspoon freshly ground pepper
    Dash of salt
    1 clove garlic, crushed

    Shake all ingredients in tightly covered container. Refrigerate at least 2 hours. Shake before serving. About 3/4 cup dressing.

    Nutritional Info per 1 Serving: 175 calories (135 calories from fat); 15 g fat (2 g saturated); 12 mg cholesterol; 170 mg sodium; 10 g carbohydrate (3 g dietary fiber); 3 g protein

    This recipe displayed with permission from General Mills, Inc.

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