Crudités Platter | Cruise Scoop

Ingredients

• Carrots – peeled and cut into sticks or rounds.
• Celery – cut into sticks.
• Bell Peppers – assorted colors, sliced into strips.
• Cucumber – sliced into sticks or rounds.
• Cherry Tomatoes – whole or halved.
• Radishes – sliced or left whole for small ones.
• Sugar Snap Peas or Green Beans – trimmed.
• Broccoli or Cauliflower Florets – blanched lightly (optional).
• Asparagus – blanched for tenderness (optional).