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In Car Crudité Raw Vegetable "Platter"
Ingredients:
Asparagus (steamed)
Bell peppers
Broccoli
Carrots
Cauliflower
Celery
Cucumbers
Green onions
Jicama
Mushrooms
Radishes
Snow peas
Cherry or Grape Tomatoes
Directions:
Rinse vegetables thoroughly and place in ice water and refrigerate to crispen them. Arrange on platter over fresh
spinach or arugula greens.. or in individual serving cups to serve
Optional Dip: I like to use a 16oz container of Non-fat Sour Cream and add one package of Hidden Valley Dips
Mix.. my new favorite flavor is Fiesta Ranch. (POINTS* value 0 for 2Tbls serving Cal 20 - Fat 0g - Fiber 0g)
When planning this fresh veggie assortment for your travel.. drain after crisping, and arrange in a compartmentalized sealable
container. Best if kept chilled in an ice chest if possible. If traveling with the dip.. be sure to have on ice in an ice chest, and
kept cold. Back up veggies packaged in ziploc containers will travel well in your cooler.
Servings - Makes 4 servings
Per serving = 1cup = POINTS® value 1*
ENJOY!!
*The POINT® values for these products and/or recipes were calculated by TooMuchGirls and are not an endorsement or
approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc.,
the owner of the POINTS® registered trademark.
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