Homemade salads and vegetable dips are so easy to make for your own taste buds. You can make anyway you want sweet, savory, tangy, spicy. This is a good way to stay away from store bought salad dressings and dips which contain preservatives and trans fats.
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Ingredients for Platter
1 red bell pepper 1 yellow bell pepper 2 carrots 2-3 celery sticks 2 radishes 1 small broccoli head less than one pound of baby carrots Preparation Wash all the vegetables first and pat them dry. Separate the broccoli into medium florets. Cut the remaining veges lengthwise. Save the cuttings/clippings for dip/dressing. Leave the baby tomatoes as they are. Arrangement I put a bowl for the dip in the center of the platter. Around the bowl I piled the long veges separately as an inner circle. I placed the broccoli florets around the plate as an outer circle. And the baby tomatoes took the place in between each broccoli. |
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Ingredients For Dip or Dressing
1/2 cup cashews soaked in water for 30 minutes.
1 cup yogurt
1 tbsp lemon juice
vegetable cuttings/clippings from the veges (bell pepper, celery and white radish).
Salt and pepper for taste.
Procedure
Take cashews, vegetable cuttings along with garlic and lemon juice in a blender jar and grind them well. Then add yogurt, salt and pepper and blend them finely to get a smooth paste. You may add more vegetables to get your desired consistency. Adjust the salt and pepper accordingly. If you are making salad dressing it can be in a pouring consistency. If you are making a dip make it little thicker than dressing. Pour the dip/dressing into the bowl which has been placed in the center of the platter. Enjoy the veggie dip.
1/2 cup cashews soaked in water for 30 minutes.
1 cup yogurt
1 tbsp lemon juice
vegetable cuttings/clippings from the veges (bell pepper, celery and white radish).
Salt and pepper for taste.
Procedure
Take cashews, vegetable cuttings along with garlic and lemon juice in a blender jar and grind them well. Then add yogurt, salt and pepper and blend them finely to get a smooth paste. You may add more vegetables to get your desired consistency. Adjust the salt and pepper accordingly. If you are making salad dressing it can be in a pouring consistency. If you are making a dip make it little thicker than dressing. Pour the dip/dressing into the bowl which has been placed in the center of the platter. Enjoy the veggie dip.
Salad & Dressing
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Almond dressing
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Cranberry relish
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Papaya salad
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Mango chickpea salad
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