St Patrick's Day Rainbow Veggie Platter
a rainbow veggie platter, featuring fresh and crisp vegetables with a creamy and zesty ranch dip
Servings: 8 people
Calories: 44kcal
Cost: 10
Equipment
- 1 party platter
- 1 shamrock bowl
Ingredients
- 1 pint grape tomatoes
- 8 oz baby carrots
- 1 bell pepper sliced
- ½ head broccoli cut into florets
- ¼ head cauliflower cut into florets
- ¼ red onion sliced
- 14 oz Marzetti Ranch Veggie Dip
Instructions
- Wash all the vegetables
- Remove the broccoli stem and cut the broccoli into bite-sized florets.
- Cut around the stem of the cauliflower and remove the leaves around the base of the cauliflower. Break the cauliflower into bite-sized florets.
- Slice the yellow bell pepper and red onion
- Arrange the vegetables around the platter in a semi circle, starting with the grape tomatoes on the outside.
- Then, add the baby carrots, yellow bell pepper, broccoli, and red onion (in that order)
- Arrange the caulflower around the bottom of the rainbow so that they form a cloud shape
- Put the ranch veggie dip in the shamrock bowl and enjoy!
Nutrition
Serving: 1serving | Calories: 44kcal | Carbohydrates: 13g | Protein: 4g | Fat: 20g | Saturated Fat: 1g | Sodium: 44mg | Potassium: 418mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5105IU | Vitamin C: 71mg | Calcium: 37mg | Iron: 1mg