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.
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.