Crowd-Pleasing Crudités | Connecticut Public

Name: 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)

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You decide what’s more beautiful: the bright colors and varied shapes on this board or the fact that it’s packed with healthy and delicious choices meant to be shared. Try creating your own...

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