Tricolor Crudites Platter Recipe
Servings: 8
Ingredients
- 1/4 c. Plus 1 Tablespoons red wine vinegar
- 3 Tbsp. Dijon mustard
- 1/2 c. Plus 2 Tablespoons extra virgin olive oil
- 2 Tbsp. Chopped fresh basil Or possibly
- 2 tsp Dry basil
- 2 Tbsp. Chopped fresh chives or possibly
- Â Â Green onions
- 1 tsp Chopped fresh rosemary Or possibly
- 1/2 tsp Dry rosemary
- 2 lrg cucumbers, peeled, halved, seeded, thinly sliced
- 2 tsp Salt
- 2 lrg raw beets, peeled, grated
- 2 lrg carrots, peeled, grated
- 2 lrg zucchini, grated
- 1 bn radishes, trimmed
Directions
- Whisk vinegar and Dijon mustard to blend in small bowl. Gradually whisk in extra virgin olive oil. Fold in basil, chives and rosemary. Season with salt and pepper.
- (Dressing can be prepared 1 day ahead. Cover and chill.)
- Toss cucumbers and 2 tsp. salt in bowl. Let stand 1 hour. Rinse and drain well. Place cucumbers in small bowl; add in sufficient dressing to coat.
- Place beets, carrots and zucchini in separate bowls. Toss each vegetable with sufficient dressing to coat. (Vegetables can be made 4 hrs ahead. Cover and chill.)
- Mound vegetables on platter. Garnish with radishes.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 8 servings | |
| Calories 220 | |
| Calories from Fat 184 | 84% |
| Total Fat 20.81g | 26% |
| Saturated Fat 2.88g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 683mg | 28% |
| Potassium 423mg | 12% |
| Total Carbs 7.68g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.09g | 3% |
| Protein 2.03g | 3% |
