Spring Harvest Platter

Preperation time
30 minutes m
Skills level

Serving size
8
Country of origin

Preparation time: 30 minutes m
Servings: 8

Ingredients

  • 1-2 large red peppers, julienne
  • 1/2 pint cherry tomotoes
  • 1 (1lb.) container strawberries, halved and some whole
  • 1-2 orange peppers, julienne
  • 2 oranges, sliced and halved
  • 1 large yellow pepper, julienne
  • 1 bunch of an assortment of carrots: yellow, purple, orange, peeled and cut lengthwise
  • 3 kiwis cut in half
  • 1 package snow peas, slice some in half to reveal the peas
  • 1 English cucumber, sliced
  • 1 small bag red radishes or watermelon radishes, some sliced, some whole
  • 1 fennel bulb, sliced
  • Dip: 6 ounce nonfat yogurt, 1 teaspoon minced garlic, squeeze of lemon, garlic powder, salt (optional ranch dressing powder mixed in)
  • large round white platter
  • medium-sized bowl for dip
  • Garnish: lemon slices, blackberries, fresh pansies
Recipe Type:
Course:

This is my Spring Harvest Platter. I hope it inspires your next family or friend gathering. It’s especially perfect for Easter because many of these fruits and vegetables are available in spring. Don’t forget to include fresh pansies to add a nice finishing touch. Also, some blackberries make a nice garnish.

Wash and dry all the vegetables and fruit. Be sure to soak the radishes in water and then drain and rinse them and repeat the process. They hold a lot of dirt. Cut everything and assemble as you see in the photo or assemble as you wish.

The dip is very simple and can be jazzed up with some lemon slices. Mix the yogurt, garlic, lemon, garlic powder and salt. Add the ranch dressing powder if you wish and mix. As always, taste!

Simple and easy entertaining at it’s best!