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mushrooms vegetable platter

Vegetable Platter    Printer Version
© 1997-2010

For those special parties, family get-togethers and other events including your own snacks.

Serves 12

Nutritional Information

Sodium Per Recipe: 252mg
Sodium Per Serving: 21mg

Calories: 38
Sodium: 20.99 mg
Fiber: 1.71 g
Cholesterol: 0.37 mg
Calcium 61.1 mg
Iron .812 mg
Potassium 315.3 mg
Total Fat: 0.7 g
Saturated fat: 0.1 g
Monounsaturated fat: 0.3 g
Polyunsaturated fat: 0.2 g

    Suggested Vegetables

  • 1 cup tomatoes, whole cherry, cleaned (16.2mg)
  • 1 cup broccoli florets, cleaned (19.2mg)
  • 1 cup snow peas, trimmed (2.5mg)
  • 2 small zucchini, cleaned and sliced (7mg)
  • 1 pound crookneck squash, sliced (7.8mg)
  • 8 ounces mushrooms, halved (7.36mg)

  • Dipping Sauce

  • 1 cup nonfat plain yogurt (187.4mg)
  • 2 teaspoons tarragon, minced (2mg)
  • 1/4 teaspoon dry mustard mixed with
  • 1 teaspoon extra-virgin olive oil (trace)
  • 1 green pepper, top & seeds removed (2.38mg)

  • Arrange veggies on Romaine lined platter.

    Mix dipping sauce ingredients in a small bowl and spoon into prepared bell pepper. Place bell pepper in center of vegetables.

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