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
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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.