Vegetable appetizer "Spring Forest" with ranch dressing

Votes: 1

How to Make - Spring Forest Vegetable Appetizer with Ranch Dressing

Time: 1 hour 25 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 45, total fat 1 G., saturated fats 1 G., proteins 3 G., carbohydrates 5 G., fiber 1 G., cholesterol 3 mg, sodium 151 mg, sugar 3 G.

Make a healthy appetizer for kids with brightly colored fresh vegetables and ranch dip, and for a fun presentation, arrange the vegetables among wheat sprouts. This is also a great table decoration idea for a spring or summer holiday, like Easter.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cups low-fat Greek yogurt
1/4 cup low-fat yogurt or kefir
1/4 tbsp. freshly grated parmesan
1 tbsp chopped fresh dill
0.5 tsp garlic powder
0.5 tsp coarse salt
1/4 tsp onion powder
220 g young carrots
220 g of green peas
1 cucumber, sliced into 0.5 cm thick circles.
1 red bell pepper, halved, seeded and cut into 1cm wide strips.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cucumbers, carrot, ranch sauce, garlic powder, dill

Cooking the dish according to the recipe:

In a medium bowl, combine yogurt, buttermilk, Parmesan, dill, garlic powder, salt, and onion powder. Cover and refrigerate for 1 hour to allow the flavors to meld.
Place carrots, peas, cucumbers, and peppers in wheat sprouts or portion the vegetables into small cups for easy eating! Serve with sauce.

Categories:

recipe / Vegetarian dishes / Spring dishes / Calorie content of prepared meals / Appetizers / Snacks with sauces / Vegetable appetizers / Food Network - recipes

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