Fresh Vegetable Bouquet

Serves: 5
Total Calories: 39


3 ribs celery
Celery hearts with leaves
2 stalks broccoli
1 pint cherry tomatoes
Wooden sandwich picks
1 plastic container
1 decorative basket
Ice cubes
1 bunch green onion trimmed
1 green bell pepper cut in strips


About 3 hours before serving:

With a sharp knife, cut celery into 4-inch lengths. At one end of celery pieces, make lengthwise slashes about 2 inches long. Place pieces and hearts in a bowl and cover with ice water.

Up to 1 hour before serving:

Trim broccoli into 4- to 5-lengths, keeping flowerets intact reserve stems for another use. Insert wooden picks into base of cherry tomatoes. Drain celery.

Place plastic container in basket. Fill container with ice. Arrange celery, broccoli, cherry tomatoes, green onions and green pepper in ice. Spray with cold water. Cover loosely with a large plastic bag and refrigerate until ready to serve.

Use as a table decoration or serve with a dip.

Nutritional Facts:

Serves: 5
Total Calories: 39
Calories from Fat: 0

This Fresh Vegetable Bouquet recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.

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