Most veggie trays make me sad. Dry baby carrots sit apart from raw cauliflower and broccoli, and look forlorn next to the celery sticks which, at this point, are just begging to get away from the Deviled Eggs, and Shrimp Cocktail. Truthfully, one cannot blame these dejected vegetables from wishing to drown themselves in the creamy-white-mayonnaise-mixture in the center of their pristine plastic home.
A bit dramatic? Yes. But it is as if someone has announced, “Yep. Checked that “Vegetable Item” off the list, and now it’s time for the good stuff.” All the same, I am always grateful when there is a veggie tray at all, at any function. I just cannot blame veggie newbies from not getting overly overjoyed and in the holiday spirit munching on plain celery sticks, and prickly raw broccoli.
In an effort to jazz up your typical tray, and kill two birds with one stone, I opted for a new approach. If you are anything like me, and get excited, or want to get excited about greens, by all means make more salads, but… this functional veggie tray can serve as both. By leaving the majority of our veggies whole, people can use tongs to grab a few peppers, and not feel obligated to climb into a plate of greens. On the other hand, this dish is bursting with so much color, it just might invite people to put a little more on their plate, and try something new.
Party Size Veggie Tray
- 1 box cherry tomatoes, whole
- 1 bag organic sweet baby peppers, whole
- 1/4 cup diced shallot
- 2 cups marinated artichokes, Monterey Farms
- 6 oz mixed baby greens
- 4 oz baby arugula
- 1/8 tsp sea salt
- 2 tsp Pizza Spice blend, or Italian blend (dried herbs)
- 2 cups rainbow carrots, peeled, then sliced into medallions on a mandolin
- 2 tbsp raw apple cider vinegar
- 2 tbsp fresh curly parsley leaves, for flavor and decor
- 2 large avocados, largely diced into chunks
- Fresh ground black pepper to taste
Method:
Toss greens and shallot with raw apple cider vinegar, pizza seasoning, and salt until well combined. Arrange on tray and the sprinkle the outside with carrot slices, followed by baby peppers. Decorate the edges with baby tomatoes, and build a mountain of veggies up across the top for more color. Top with artichokes, and avocado, then sprinkle with fresh parsley and black pepper to taste.
Lay out your colorful dish with tongs, and allow it’s radiant color to put an end to the snickering from the candied nuts and cookies.
Yep. Checked that one off the list.
No excuse party people.
Diary of a Nutritionist 