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mushrooms vegetable platter

Vegetable Platter    Printer Version
Vegetarian* — 0 Carb Choices
© 1997-2014

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

Serves 12

Nutritional Information

Sodium Per Recipe: 148.6 mg
Sodium Per Serving: 12.4 mg

Calories: 34.7
Protein: 2.022 g
Carbohydrate: 4.693 g
Dietary Fiber: 1.431 g
Total Fat: 1.267 g
Saturated Fat: .525 g
Monounsaturated Fat: .471 g
Polyunsaturated Fat: .154 g
Cholesterol: 2.654 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .044 g
Total Omega-6 FA: 0 g
Potassium: 241 mg
Sodium: 12.4 mg
Vitamin K: 3.571 mcg
    Suggested Vegetables

  • 1 cup tomatoes, whole cherry, cleaned (16.2mg)
  • 1 cup broccoli florets, cleaned (7.49 2mg)
  • 1 cup snow peas, trimmed (2.52 mg)
  • 2 small zucchini, cleaned and sliced (.66 mg)
  • 1 pound crookneck squash, sliced (9.1 mg)
  • 8 ounces mushrooms, halved (9.2 6mg)

  • Dipping Sauce

  • 1 cup plain yogurt (112.7 mg)
  • 2 teaspoons tarragon, minced (1.964 mg)
  • 1/4 teaspoon dry mustard mixed with
  • 1 teaspoon extra-virgin olive oil (trace)
  • 1 large green pepper, top & seeds removed (4.92 8mg)

  • 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.

*Without the dip.

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