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Vegetable Relish Tray For Fourth Of July Dinner

bettyskitchen's picture
Ingredients
  Cherry or grape tomatoes 1 Cup (16 tbs)
  Broccoli florets 1 Cup (16 tbs)
  Radish roses 1 Cup (16 tbs)
  Celery fans 1 Cup (16 tbs)
  Red bell pepper rings 1 Cup (16 tbs)
  Green bell pepper rings 1 Cup (16 tbs)
  Cucumber flowers 1 Cup (16 tbs)
  Cauliflower florets 1 Cup (16 tbs)
  Carrot curls 1 Cup (16 tbs)
Directions

Wash all vegetables and dry them with paper towel (or clean kitchen towel). Cut the vegetables into serving pieces that you can eat with your fingers. (For the radish roses, carrot curls, celery fans, and cucumber flowers, please see Betty's Quick Tips, if you need help making them.) Arrange the vegetables in a large tray in an attractive way. I used alternating colors and textures. You may omit any vegetable that you do not like, and add in others. Also, I only used natural foods--nothing processed like pickles, olives, jalapeno slices, etc. Make your relish tray to your own taste. After using the relish tray for your party or for a meal, you will probably have leftovers. Place these in a gallon-sized plastic zip-lock bag, and store in the refrigerator. The vegetables should stay fresh up to a week or so. Diet tip: Place the bag of vegetables in plain view, so that when you go for a snack, it will be the first thing you see. It may cause you to have a healthy, fat-free snack instead of that piece of cake that is calling your name! And, remember, the Dill Weed Dip is fat-free, also! This may be the beginning of a diet that truly will work!!!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Savory
Servings: 
6
This fourth of July, fire up the grill and deck up the picnic table and pull out all stops to prepare a gorgeous relish tray. In this video, Betty shows how to assemble a large, tasty treat in a snap. Keep some dill weed dip handy and treat your guests to a tasty treat. Watch the video recipe to learn how to make this treat.

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