Holiday Vegetable Wreath Platter

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Author Eat the Rainbow, Lean on Protein

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Holiday Vegetable Wreath Platter

Transform a boring crudite platter into a holiday treat with all your favorite vegetables. Adapted from Eating Well.

Ingredients

Vegetables

• 8 cups broccoli florets
• 2 cups brussels sprouts, trimmed
• 2 cups sugar snap peas stringed
• ½ bunch curly kale or lettuce, washed
• 9 cherry tomatoes
• 1 cup cauliflower florets

Dip

• 1 cup plain nonfat greek yogurt
• ½ cup lite mayonnaise
• 2 Tablespoons minced shallot
• 2 Tablespoons chopped fresh dill (or 1 teaspoon dried dill)
• 4 teaspoons white vinegar
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon pepper

Instructions

Vegetables

1. Put a large pot of water on to boil. Set a large bowl of ice water by the stove.
2. Blanch broccoli for 1 to 2 minutes in the boiling water.
3. Transfer the broccoli to the ice bath to chill. Drain well.
4. Blanch brussels sprouts, green beans and snap peas in the same way.

Dip

1. Whisk yogurt, mayonnaise, shallot, dill, vinegar, garlic powder, salt and pepper in a medium bowl.
2. Transfer to a serving bowl; set it in the center of a large circular platter or decorative serving board.
3. Arrange kale around the bowl, with the frilly edges on the outside. Top with the broccoli, brussels sprouts, green beans, snap peas and cauliflower. Garnish with cherry tomatoes.

Notes

Variations to try

• Try adding milk or Buttermilk to the dip to make a salad dressing

Something to Chew On

• What other veggies are red, white and green?
• What does “blanch” mean and why do we do it?
• Why is kale good for you? 

Eat the Rainbow, Lean on Protein