A Healthy Recipe from Our Partners at Morris Hospital and Healthcare Centers
Vegetable Wreath with Ranch Dip 
Wreath Ingredients:
- 8 cups broccoli florets
- 3 cups Brussels sprouts, trimmed
- 2 cups green beans, trimmed
- 1 cup sugar snap peas, strings removed
- ½ bunch curly kale, washed
- 2 cups cauliflower florets
- 9 cherry tomatoes
Dip Ingredients:
- 1 cup plain nonfat Greek yogurt
- ½ cup mayonnaise
- 2 tablespoons finely chopped shallot
- 1 tablespoon of dried dill
- 4 teaspoons white-wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon ground pepper
Directions:
- To prepare crudité: Put a large pot of water on to boil. Set a large bowl of ice water by the stove. Blanch broccoli for 1 to 2 minutes in the boiling water. Using a slotted spoon, transfer the broccoli to the ice bath to chill. Drain well. Blanch Brussels sprouts, green beans and snap peas in the same way.
- To prepare dip: Whisk yogurt, mayonnaise, shallot, dill, vinegar, garlic powder, sugar, salt and pepper in a medium bowl. Transfer to a serving bowl; set it in the center of a large circular platter or decorative serving board.
- Arrange kale around the bowl, with the frilly edges on the outside. Top with the broccoli, Brussels sprouts, green beans, snap peas and cauliflower. Garnish with cherry tomatoes.
Nutrition information
Serving size: ½ cup vegetables and 1 tablespoon dip
Per serving: 49 calories; 3 g fat; 1 g fiber; 4 g carbohydrates; 2 g protein; 2 g sugars; 0 g added sugars; 81 mg sodium
