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Raw Veggie Platter

Raw Veggie Platter Photo Yield: Serves 10. 1 serving each



2 cups carrot sticks
2 cups celery sticks
1 cup cherry tomatoes
1 cup broccoli florets
1 cup cauliflower florets
1 cup radishes

Peel and cut all vegetables. Arrange them on an attractive platter with a bowl of dip in the center.

Cover and refrigerate until ready to serve.
Serve with one cup of hummus, bean dip or fat free ranch dressing