Crudites Recipe

Crudites Recipe
Source: Le Cordon Bleu Home Collection - Finger Foods
Serves 10

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

RECIPE 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 oz. 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

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 2-3-inch long sticks. Blanch the broccoli,
corn, snow peas and carrots in boiling water for 1 minutes. 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 and seasoning with
salt and freshly ground black pepper. Serve the vegetables with the
dips on the side.

Nutrition Facts
Serves 10
Facts per Serving
Calories: 338 Fat: 31g Carbohydrates: 15g
Cholesterol: 14mg Sodium: 223mg Protein: 5g
Fiber: 3g % Cal. from Fat: 83% % Cal. from Carbs: 18%