• Active Time 20m
  • Total Time 1h 20m

Serves 10

A colorful selection of crunchy fresh vegetables served with a choice of dipping sauces is an ideal summer dish for health-conscious guests.

ingredients

  • For Sour Cream Dip:
  • 1 cup sour cream
  • 2 tablespoons mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon lime juice or lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon bottled horseradish
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon celery salt
  • For Vegetables:
  • 1 English cucumber
  • 2 stalks celery
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 small stalk broccoli
  • 12 fresh or 13 ounces canned baby corn
  • 1 cup snow peas
  • 12 baby carrots
  • 20 cherry tomatoes
  • For Herb Dip:
  • 2 tablespoons Dijon mustard
  • 1/3 cup red wine vinegar
  • 1 cup olive oil
  • 1/2 tablespoon each of chopped fresh chives, basil, parsley and tarragon
  • Salt and freshly ground black pepper, to taste

Companion recipe: Salmon, Shrimp and Avocado Rolls Sate Beef Sticks

directions

FOR SOUR CREAM DIP: Combine all the ingredients in a bowl and mix well. Chill for at least 1 hour before serving.

FOR VEGETABLES: With a fork, scrape down the length of the cucumber to create a ridged pattern, then cut into 1/4-inch slices. Cut the celery and peppers into 2- to 3-inch long sticks. Blanch the broccoli, corn, snow peas and carrots in boiling water for 1 minute. Drain, refresh in cold water and drain again. Remove the broccoli stem and discard. Cut the bushy green part into bite-size pieces. Arrange all the vegetables on a serving platter. Cover with damp paper towels, then wrap in plastic wrap and refrigerate until ready to serve.

FOR HERB DIP: Place the mustard in a bowl and whisk in the vinegar. Gradually whisk in the oil before adding the herbs. Season with salt and freshly ground black pepper. Serve the vegetables with the dips on the side.

Recipe reprinted by permission of Periplus Editions. All rights reserved.

RecID 1157

nutrition information per serving

338 calories; 31g total fat; 14mg cholesterol; 223mg sodium; 15g carbohydrates; 3g fiber; 5g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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