Creative Presentations: New Twist for a Vegetable Platter

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Here's a great way to freshen up your vegetable platter game -- a new twist on a classic appetizer. This recipe would make a great cooking demonstration or element of your next wellness fair both. How will you use it?

Raw Vegetable Platter

Serves: 10 | Serving Size: 3/4 cup


  • 2 cups carrot sticks
  • 2 cups celery sticks
  • 1 cup cherry tomatoes
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 cup radishes
  • 1 cup of hummus, herb sauce, or bean dip (not included in Nutrition Information)


  1. Pour your dip of choice into the bottom of a large clear bowl.
  2. Arrange the vegetables in the dip so that they are standing on end and fill the bowl.
  3. Cover and refrigerate until ready to serve.

Nutrition Information:

  • This recipe makes 10 servings. Each 3/4 cup has 19 calories, 0 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 38 mg sodium, 4 g carbohydrate, 2 g fiber, 2 g sugar, and 1 g protein.
  • Each serving also contains 53% DV vitamin A, 31% DV vitamin C, 2% DV calcium, and 0% DV iron.

Chef’s Tips:

  • Experiment with a variety of vegetables and practice lining them up neatly, alternating light or dark colors with bright colors so the tray is appealing.
  • The picture above features vegetables lined neatly in a tart pan atop an herb sauce.

This recipe is a sneak peek inside Home Run Cooking, a fantastic introduction to healthful and delicious meals. Here's the PDF of the featured page -- how will you use it?

Raw Vegetable Platter Handout

There are even more Fruits and Veggies More Matters Month resources available in the Nutrition Education Store! Get ready for September today!

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