Lynne’s Turkey Crudité Platter
How cute is this veggie platter!?! It's the perfect centerpiece for your Thanksgiving spread! Serve it up with homemade ranch dip and watch your guests gobble it up!
Servings: 12
Ingredients
- Red leaf lettuce
- Celery Sticks
- Baby carrots
- Asparagus spears
- Red Yellow and Green Bell peppers
- English cucumber
- Yellow squash
- Grape tomatoes
- Black olives
- Ranch dressing for dipping
Instructions
- Prep all of the vegetables and assemble them in the order given. Serve with Ranch dressing.
- TAIL: Arrange lettuce, celery, and baby carrots on a large platter. Blanch asparagus in boiling water for 1-2 minutes, then plunge into an ice water bath.
- BODY: Cut red, yellow, and green bell peppers in half lengthwise and slice.
- BREAST: Sliced English cucumbers.
- HEAD: A yellow squash that is held in place by the cucumbers and grape tomatoes.
- EYES: Sliced black olives, held in place with quartered toothpicks.
- BEAK: A triangle from the yellow pepper, held in place with quartered toothpicks.
- WADDLE: A slice of red pepper, held in place with quartered toothpicks.
- FEET/LEGS: Celery sticks that are cut into toes.