Rainbow Veggie Tray
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Want a rainbow veggie tray for a potluck? Need a rainbow crudité platter for a Pride party? Take your hummus and veggies from blah to brilliant. And let’s make a rainbow veggie tray!
Servings: 6
Calories: 33kcal
Ingredients
- 10 to 15 cherry tomatoes mix of colors, if desired
- 2 to 3 bell peppers mix of colors, if desired
- 2 radishes sliced thinly
- 1 cucumber washed and sliced
- 1 handful sugar snap peas
- 1 stalk celery washed and cut
- 1 carrot purple, if possible
- ¼ purple cauliflower cut into small florets
Instructions
- Wash all of the vegetables well and slice as desired.10 to 15 cherry tomatoes, 2 to 3 bell peppers, 2 radishes, 1 cucumber, 1 handful sugar snap peas, 1 stalk celery, 1 carrot, ¼ purple cauliflower
- To arrange the rainbow veggies on your tray, start with putting the reddest on your platter. Then continue in rainbow order with red-orange, orange, yellow, and so on. Serve with your favorite hummus or other dip.
Notes
For nutritional estimates, one serving is considered to be one cup of raw vegetables.
You can peel the carrots, but leave the peel on the cucumber.
Serve with a favorite rainbow dip, like this red kidney bean hummus or purple cauliflower dip.
To store leftover veggies, you can wrap the whole tray loosely in plastic wrap and keep in the refrigerator for a few days. The veggie tray will be best within the first day.
Nutrition
Serving: 1cup | Calories: 33kcal | Carbohydrates: 7g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 26mg | Potassium: 338mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3147IU | Vitamin C: 71mg | Calcium: 25mg | Iron: 1mg