Vegetable Buffet Platter

This colorful appetizer adds flavor and crunch to any buffet table. Served with a creamy buttermilk dressing, these veggies won't last long!

Makes 6 servings

Buttermilk Dressing:
1/2 cup mayonnaise or salad dressing
1/3 cup buttermilk
1 tablespoon chopped fresh parsley
1/2 teaspoon dried minced onion
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1 clove garlic, crushed

Salad:
1 1/2 cups small broccoli florets
1 1/2 cups small cauliflower florets
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 small zucchini, sliced diagonally
3 medium carrots, sliced diagonally

1. In tightly covered container, shake all dressing ingredients until well blended.

2. Arrange vegetables in separate sections on serving platter. Serve with dressing.

Nutrition Information: 1 Serving: Calories 175 (Calories from Fat 135 ); Total Fat 15 g (Saturated Fat 2 g); Cholesterol 10 mg; Sodium 140 mg; Total Carbohydrate 10 g (Dietary Fiber 3 g); Protein 3 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 100 %; Calcium 4 %; Iron 4 %

Exchanges: 2 Vegetable; 3 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph provided courtesy of Betty Crocker 2007 /TM General Mills All Rights Reserved