| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 1 | Servings | |
INGREDIENTS
| —Dipping Sauce— | ||
| 1/4 | c | Plain nonfat yogurt |
| 1/4 | c | Light sour cream |
| 2 | ts | Honey |
| 2 | ts | Spicy brown mustard -Broccoli Trees— |
| 2 | Carrots; peeled | |
| 3 | c | Broccoli florets |
| 4 | Cherry tomatoes | |
| 3 | tb | Parsley leaves |
INSTRUCTIONS
To prepare dipping sauce, combine yogurt, sour cream, honey, and mustard in a small bowl. Hold carrots against cutting board and trim off ends. Cut each half, crosswise, then lengthwise to make four pieces. Arrange each plate by putting two carrot pieces side-by-side in the center. Arrange broccoli around the carrots forming a cluster. Arrange the tomatoes at the top of the plate. Spoon dip around the base of carrots and sprinkle with parsle Recipe by: Makes 4 servings Posted to recipelu-digest Volume 01 Number 665 by James and Susan Kirkland <[email protected]> on Feb 01, 1998
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