| 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
<kirkland@gj.net> on Feb 01, 1998
A Message from our Provider:
“If you want to be a leader, you must serve.”