Name: EatingWell Crudité Vegetable Wreath with Ranch Dip
Total time: 25 min
Ingredients: 8 cups broccoli florets; 3 cups Brussels sprouts, trimmed; 2 cups green beans, trimmed; 1 cup sugar snap peas, strings removed; ½ bunch curly kale, washed; 2 cups cauliflower florets; 9 cherry tomatoes; 1 cup plain nonfat Greek yogurt; ½ cup mayonnaise; 2 tablespoons finely chopped shallot; 2 tablespoons chopped fresh dill or 1 teaspoon dried; 4 teaspoons white-wine vinegar; 1 teaspoon garlic powder; 1 teaspoon sugar; ½ teaspoon salt; ½ teaspoon ground white pepper

Directions

Step 1

To prepare crudité: Put a large pot of water on to boil. Set a large bowl of ice water by the stove. Blanch broccoli for 1 to 2 minutes in the boiling water. Using a slotted spoon, transfer the broccoli to the ice bath to chill. Drain well. Blanch Brussels sprouts, green beans and snap peas in the same way.

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Step 2

To prepare dip: Whisk yogurt, mayonnaise, shallot, dill, vinegar, garlic powder, sugar, salt and pepper in a medium bowl. Transfer to a serving bowl; set it in the center of a large circular platter or decorative serving board.
Step 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.

Tips

To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

Serving Size: 1/2 cup vegetables and 1 tablespoon dip

Per Serving:

49 calories; protein 2.2g; carbohydrates 3.8g; dietary fiber 1.3g; sugars 1.6g; fat 3.1g; saturated fat 0.5g; cholesterol 2.1mg; vitamin a iu 804.9IU; vitamin c 33.7mg; folate 29.8mcg; calcium 29.3mg; iron 0.5mg; magnesium 12.5mg; potassium 174.1mg; sodium 80.6mg.

Exchanges:

1 vegetable, 1/2 fat

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts