Vegetable Platter Recipe
Fresh seasonal vegetables served with ranch dressing.
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Ingredients
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Vegetables
Ranch Dressing
Method
Vegetable Preparation
- 1
Prepare Carrots
Wash and peel the carrots, then cut them into sticks about 3 inches long.
- 2
Prepare Cucumbers
Wash the cucumbers, then cut them into thin slices, about 1/4 inch thick.
- 3
Prepare Celery
Wash the celery stalks and cut them into sticks, similar in length to the carrot sticks.
- 4
Prepare Cherry Tomatoes
Wash the cherry tomatoes and leave them whole.
- 5
Prepare Bell Peppers
Wash the bell peppers, remove the seeds, and cut them into strips.
- 6
Prepare Radishes
Wash the radishes and cut them in half.
Ranch Dressing Preparation
- 7
Mix Base Ingredients
In a medium bowl, combine the mayonnaise and sour cream, stirring until smooth.
- 8
Add Buttermilk
Gradually add the buttermilk to the mixture, stirring until desired consistency is reached.
- 9
Season the Dressing
Add the garlic powder, onion powder, dried dill weed, salt, and black pepper to the mixture, stirring well to combine.
- 10
Chill the Dressing
Cover the ranch dressing and refrigerate for at least 30 minutes to allow flavors to meld.
Assembly
- 11
Arrange the Vegetables
On a large platter, artistically arrange the prepared vegetable sticks and cherry tomatoes.
- 12
Serve with Dressing
Serve the vegetable platter with the chilled ranch dressing on the side for dipping.
