- 1 cup fat-free Plain Yogurt
- 2 tablespoons Chili Sauce
- 1 teaspoon prepared Horseradish
Fresh Vegetables (slices or sticks)
- 1 Red Pepper
- 2 Broccoli Flowerets
- 3 small Carrotsor baby carrots sliced lengthwise
- 1 Cauliflower
- 1 Celery Stalk
- 4 small Cherry Tomatoes
- 1 medium Cucumber
- 1/2 small Jicama
- 3 Snow or Snap Pea Pods
- 1 small Zucchini
Prepare the Yogurt Dip
Mix the yogurt, chili sauce and horseradish in a medium bowl. Cover and refrigerate at least 1 hour to blend flavors.
Prepare the Carrots
Prepare the pea pods
Prepare the vegetables tray
Arrange at least 5 different raw fresh vegetables on the serving plate. I always use 6 or 8 vegetables for better design and more health benefits. Serve with yogurt dip.
This Vegetable Tray Recipe can be prepared if you are on a weight-loss, detox, or Vegetarian diet. This great vegetable tray can be used also as a side-dish, being one of the healthiest food preparations in the world.
What you’ll find..?
- Did you Know?
- About Weight-Loss Vegetable Tray Recipe with Fat-Free Yogurt Dip.
- Vitamins for the vegetables you’ll use – select at least 5 of them.
- Can I make a vegetable tray the day before?
- How do you cut the vegetables for a veggie tray?
- Notes and Tips.
Being on a weight-loss diet, the recipes you can cook are drastically reduced. But this doesn’t mean the meal should be less tasty, it can be divine like any other. It’s a simple dish with raw ingredients, perfect for charging your body with healthy nutrients and vitamins. In the ingredient list for vegetable tray with yogurt dip, you’ll find 13 veggies; you should select at least 5 of them.
Ingredient Vitamins for Vegetable Tray with Yogurt Dip – select at least 5 of them for recipe preparations
1. Bell pepper strips: vitamin C, vitamin B6, vitamin A, folate, molybdenum, vitamin E, fiber, pantothenic acid, vitamin B2, vitamin B3, vitamin K, vitamin B1, potassium, manganese, phosphorus, and magnesium.
2. Broccoli flowerets: vitamin K, vitamin C, chromium, folate, pantothenic acid, fiber, vitamin B6, vitamin E, phosphorus, choline, vitamin B2, manganese, vitamin A, copper, potassium, magnesium, vitamin B1, omega-3 fats, protein, zinc, iron, calcium, selenium, and vitamin B3.
3. Carrot: vitamin A, biotin, vitamin K, molybdenum, fiber, vitamin B6, vitamin C, potassium, vitamin B3, pantothenic acid, vitamin B1, manganese, copper, folate, phosphorus, vitamin B2, and vitamin E.
4. Cauliflower: vitamin C, vitamin K, folate, pantothenic acid, vitamin B6, choline, fiber, omega-3 fats, manganese, phosphorus, biotin, vitamin B2, protein, vitamin B1, potassium, magnesium, and vitamin B3.
5. Celery: vitamin K, molybdenum, folate, potassium, pantothenic acid, vitamin B2, fiber, manganese, copper, calcium, vitamin C, vitamin B6, phosphorus, magnesium, and vitamin A.
6. Cherry tomatoes: vitamin C, biotin, molybdenum, vitamin K, copper, manganese, potassium, fiber, vitamin A, vitamin B6, folate, vitamin B3, phosphorus, vitamin B1, vitamin E, magnesium, chromium, iron, zinc, choline, pantothenic acid, and protein.
7. Cucumber: vitamin K, molybdenum, pantothenic acid, copper, phosphorus, vitamin C, biotin, vitamin B1, potassium, magnesium, and manganese.
8. Jicama: Fiber, Vitamin C, Folate, Iron,I Magnesium, Potassium, Manganese, vitamin E, thiamine, riboflavin, vitamin B6, pantothenic acid, calcium, phosphorus, zinc, and copper.
9. Snow (Chinese) pea pods: vitamin K, manganese, vitamin B1, copper, fiber, vitamin C, phosphorus, folate, vitamin B6, vitamin B3, vitamin B2, molybdenum, zinc, protein, magnesium, iron, and choline.
10. Zucchini: Fiber, Vitamin A, Manganese, Vitamin C, Potassium, Magnesium, Vitamin K, Folate, Copper, Phosphorus, Vitamin B6, Thiamine, iron, calcium, zinc, and B vitamins.
11. Yogurt: vitamin B12, calcium, phosphorus, and riboflavin.
The ingredients are raw vegetables, therefore, you can set up the vegetable tray with one or two days ahead, but not longer. However, the yogurt dip is better to prepare it the same day when you’ll serve the dish.
The best way to cut the vegetables for a veggie tray is lengthwise, to make large slices to be easier to dip. Moreover, you can find already prepared vegetables for the tray, known as sticks.
- Essential Equipment: serving plate.
- Cut carrots diagonally to make large slices that are easy to dip.
- Snap off the stem end of a pea pod, and pull the string across the peapod to remove it.
- Taste the dip before serving it, and add another teaspoon of horseradish if you want a stronger flavor.
- You can purchase whole baby-cut carrots, broccoli flowerets, and cauliflowers cleaned and ready to eat in the produce section of the supermarket.
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