What All Goes On A Veggie Tray at Charolette Collins blog

What All Goes On A Veggie Tray. 2 cucumbers or zucchini, cut in rounds. Choose the dips you will be serving. Add the vegetables to the pot, and cook. I recommend offering at least 2 different dips but feel. Bring a large pot of salted water to a boil. Carefully drop the cut/trimmed veggies into the pot and cook for 1 to 2 minutes or until barely tender. Prepare the vegetables by cleaning and cutting if necessary. Wash, peel, and chop up vegetables into sticks or large pieces. Steam the broccolior blanch the broccoliand sprinkle it with salt, which makes the texture more pleasant for eating. 1 pound baby carrots or carrot sticks. Chop carrot sticks, cucumbers, celery, and broccoli florets after cleaning the veggies well. 1/2 pound celery sticks or broccoli florets. Scoop dips into small bowls and arrange on a large platter. Combine ranch dressing ingredients in a bowl and use an immersion blender. I recommend blanching tougher vegetables such as cauliflower, asparagus and green beans.

Easter Veggie Tray Eating on a Dime
from www.eatingonadime.com

Wash, peel, and chop up vegetables into sticks or large pieces. 2 cucumbers or zucchini, cut in rounds. Prepare the vegetables by cleaning and cutting if necessary. Scoop dips into small bowls and arrange on a large platter. I recommend offering at least 2 different dips but feel. 1 pound baby carrots or carrot sticks. I recommend blanching tougher vegetables such as cauliflower, asparagus and green beans. Choose the dips you will be serving. Bring a large pot of salted water to a boil. Add the vegetables to the pot, and cook.

Easter Veggie Tray Eating on a Dime

What All Goes On A Veggie Tray 2 cucumbers or zucchini, cut in rounds. I recommend blanching tougher vegetables such as cauliflower, asparagus and green beans. Wash, peel, and chop up vegetables into sticks or large pieces. Choose the dips you will be serving. 2 cucumbers or zucchini, cut in rounds. Add the vegetables to the pot, and cook. Combine ranch dressing ingredients in a bowl and use an immersion blender. Bring a large pot of salted water to a boil. Prepare the vegetables by cleaning and cutting if necessary. Chop carrot sticks, cucumbers, celery, and broccoli florets after cleaning the veggies well. 1/2 pound celery sticks or broccoli florets. I recommend offering at least 2 different dips but feel. 1 quart cherry tomatoes or grape tomatoes. Steam the broccolior blanch the broccoliand sprinkle it with salt, which makes the texture more pleasant for eating. Scoop dips into small bowls and arrange on a large platter. Carefully drop the cut/trimmed veggies into the pot and cook for 1 to 2 minutes or until barely tender.

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