Vegetable Wreath with Ranch Dip
Date: Dec. 8th, 2018 - 1:00 PM
Ingredients
Wreath
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
1 cup plain nonfat Greek yogurt
½ cup mayonnaise
2 tablespoons finely chopped shallot
2 tablespoons chopped fresh dill or 1 teaspoon dried
4 teaspoons white-wine vinegar
1 teaspoon garlic powder
1 teaspoon sugar
½ teaspoon salt
½ teaspoon ground white pepper
Preparation
- To prepare the vegetables: 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.
