Veggie Tray
Having a Veggie Tray at any big event like family parties, graduation parties, anniversary parties, baby showers, weddings, and tailgates is very popular!Here are tips on how to make a veggie tray or platter that is simple. Also find ideas on how to cut and arrange vegetables and dip.
Servings 50 people
Calories 22kcal
Equipment
Ingredients
- 1 pound bag Carrots
- 10 stalks Celery
- 3 Bell Peppers
- 2 cups Radishes
- 3 cups Cherry Tomatoes
- 1 bunch Asparagus
- 1 head Cauliflower
- 1 head Broccoli
- 1 pound bag Sugar Snap Peas
- 1 Cucumber
Instructions
- Clean vegetables and cut or slice into desired sizes.
- Arrange on a bed of lettuce if desired.
- Begin by placing a dish in the center of the tray, platter or board.
- Lay down a green vegetable and then pile different colors of vegetables on each side.
- Continue adding vegetables until all of the space is used. Garnish with radish flowers and bell pepper flowers if desired. If any empty spots remain fill in with lettuce.
- Store covered in the refrigerator until ready to serve.
Nutrition
Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 24mg | Potassium: 212mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2066IU | Vitamin C: 35mg | Calcium: 24mg | Iron: 1mg