| If you are hosting a party, you will need to create | | | | leave just a 1/4" of the stem remaining. If using |
| a presentably appealing vegetable tray. Creating a | | | | larger sized mushrooms, slice them down into |
| veggie tray is really easy if you plan ahead and | | | | individual pieces. |
| gather everything that you will need before you | | | | Green Pepper: Remove the stem and seeds. Cut |
| begin to assemble your tray. | | | | down into sticks measuring 1/4" by 4" in length. |
| You will need a round serving tray or a specially | | | | Assembly: |
| designed veggie tray that has divided cavities for | | | | Arrange the lettuce leaves on your tray, covering |
| placing your vegetables in. If your tray doesn't | | | | the entire bottom of the tray. Take your |
| come with a vegetable dip container, you will need | | | | prepared vegetables and arrange them around |
| to supply one. | | | | the tray in sections. Try to keep your colors |
| It is recommended that you choose 5-7 | | | | separated and spread out the green colored |
| vegetables to present on your party tray. | | | | vegetables. I like to use a green vegetable, then a |
| Preparation: | | | | colored vegetable and then another green |
| Wash and pat dry all of your vegetables. Cut off | | | | vegetable and so forth as I go around my tray. |
| any roots, stems or unwanted leafy portions. | | | | Leave an opening in the center of your tray for |
| Vegetable Selection: | | | | your vegetable dip. |
| Leafy Lettuce: Separate the lettuce leaves and | | | | Once you have all your vegetables onto the tray, |
| use them to line your vegetable tray. | | | | its time to garnish the tray. |
| Broccoli: Cut florets off the stalk into individual | | | | Garnish Ideas: |
| serving-sized pieces. | | | | If you are using a flat serving tray, you can |
| Cauliflower: Cut pieces from head of cauliflower | | | | separate your vegetable sections by laying a |
| into individual serving-sized pieces. | | | | celery stick or carrot stick between each section. |
| Cherry Tomatoes: Remove stems. Wash and pat | | | | I like to add some additional color by garnishing |
| dry. | | | | with green and black olives, purple cabbage curls, |
| Cucumbers: You can remove the skin or leave it, | | | | radish shaped flowers or even a few green and |
| that is entirely up to you. Slice cucumber into 1/4" | | | | red grapes. |
| thick round slices. | | | | Here is a great dip recipe. |
| Carrots: If using baby carrots, you will will not | | | | Dill Weed Vegetable Dip |
| need to slice them down. If using full-sized carrots, | | | | 1 c. sour cream |
| you will need to slice them down into sticks | | | | 1 c. mayonnaise |
| measuring approximately 1/4" by 4" in size. | | | | 1 tbsp. dill weed |
| Celery: Cut off leafy portions. Cut celery stalks | | | | 1 tbsp. parsley |
| into 4" long pieces. | | | | 1 1/2 tbsp. lemon juice |
| Radishes: Cut off top portion of radishes and any | | | | 1 tbsp. minced onion |
| roots that might remain. It is best to use radishes | | | | Mix all ingredients together until well blended. Chill |
| that are less than 1 1/2" in diameter. | | | | for several hours before serving. Serve with raw |
| Mushrooms: If you are using baby mushrooms, | | | | vegetables. Makes 2 cups. |