Crowd-Pleasing Crudités | Connecticut Public

Ingredients

• 8 ounces vegan tzatziki
• 1 small small head radicchio, (for radicchio bowl)
• 1/2 cup ranch dressing
• 3 ounces spring salad mix
• 10–12 spears roasted asparagus
• 12–14 French green beans
• 1/2 head cauliflower, (cut into florets)
• 10–12 rainbow carrots, (halved)
• 8–10 mini sweet peppers, (halved)
• 12 green endive leaves
• 6 red endive leaves
• 1 English cucumber, (sliced)
• 4–6 radishes, (sliced)
• 5 or 6 white mushrooms, (sliced)
• 6–8 baby corn cobs, (halved)
• 10–12 grape tomatoes, (some halved and some whole)
• 3 or 4 scallions, (trimmed and halved)
• 1/4 cup shelled and cooked edamame
• Microgreens, (for garnish)
• Fresh basil leaves, (for garnish)
• Fresh curly parsley, (for garnish)