Wednesday, May 18, 2011

Vegetable Flowers

Vegetable Flowers

Assorted vegetables
Radish slices
Fresh spinach leaves
Cucumber rounds
Cherry tomatoes
Celery sticks
Baby carrots

Ranch dip
1 16-ounce container sour cream
1 tablespoon white vinegar
2 tablespoons minced, fresh parsley
2 tablespoons minced, fresh dill
1/2 teaspoon garlic powder (or 1 clove garlic, crushed)
2 tablespoons grated onion (optional)
Salt and pepper, to taste

Use radish slices and cucumber rounds for petals, cherry tomatoes for flower centers, celery sticks for stems, spinach for leaves, and baby carrots for grass.

Ranch dip: In a small bowl, stir together the sour cream and vinegar until smooth. Add the parsley, dill, garlic powder, onion, if desired and salt and pepper and stir. Cover and refrigerate for at least 1 hour.

Recipe and picture from

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