Seasonal Crudité Platter Recipe
Served with ranch and balsamic vinaigrette dressing.
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Ingredients
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Vegetables
Dips
Method
Preparation of Vegetables
- 1
Prepare the Carrots
Wash and peel the carrots. Cut them into sticks approximately 3 inches long.
- 2
Prepare the Cucumbers
Wash the cucumbers. Cut them in half lengthwise, then slice them into half-moon shapes.
- 3
Prepare the Bell Peppers
Wash the bell peppers. Remove the seeds and cut them into strips.
- 4
Prepare the Cherry Tomatoes
Wash the cherry tomatoes. Leave them whole for serving.
- 5
Prepare the Radishes
Wash the radishes and trim the tops and tails. Cut them in half if they are large.
- 6
Prepare the Celery Sticks
Wash the celery and cut it into sticks about 3 inches long.
Assembly
- 7
Arrange the Vegetables
On a large serving platter, arrange the prepared vegetables in sections to create an inviting display.
- 8
Prepare the Dips
In small bowls, pour the ranch dressing and balsamic vinaigrette. Place these bowls on the platter or alongside it.
