Vegetable Platter Recipe
A selection of fresh vegetables served with ranch dressing.
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Ingredients
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Vegetables
Ranch Dressing
Method
Preparing the Vegetables
- 1
Wash and Cut the Vegetables
Rinse all vegetables under cold water. Peel the carrots and slice them into sticks. Cut the cucumbers into half-moons or sticks, depending on preference. Remove the stems from the bell peppers, slice them in half, and cut them into strips. Halve the cherry tomatoes, and cut the celery into sticks. Clean the radishes and slice them in half if they are large.
- 2
Arrange the Vegetables
On a large platter or serving tray, arrange the prepared vegetables in separate sections or in a visually appealing manner. You can group them by color or type for an attractive presentation.
Making the Ranch Dressing
- 3
Combine Ingredients
In a medium bowl, add the mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper.
- 4
Mix Together
Using a whisk or a fork, mix all ingredients together until smooth and well combined. Adjust the seasoning with more salt and pepper if needed, to taste.
- 5
Chill the Dressing
Cover the bowl with plastic wrap or a lid and refrigerate the dressing for at least 30 minutes to allow the flavors to meld.