Crudities of Fresh Vegetables
60 servings

3	pounds broccoli florets
1	head cauliflower, cut into florets
1	pound button mushrooms
2	pounds carrots, cut into sticks
1	bunch celery, cut into sticks
3	bunches scallions, cut into fans
2	each green bell peppers, cut into sticks
2	each red or yellow bell peppers, cut into sticks
2	pounds zucchini, waffle cut or sticks
1	pound jicama, cut into sticks
2	bunches radishes, cut into flowers
2	packages ranch dressing mix
2	packages onion soup mix
8	cups sour cream
 
Combine ranch mix with half of the sour cream and mix well.  Chill for up to 
4 days.  Combine onion soup mix with half of the sour cream and mix well.  
Chill for up to 4 days.  Thin with milk as necessary.  Arrange prepared 
vegetables on a platter(s), place dips to the side and serve slightly 
chilled.

Nutrition Facts
Amount Per Serving: Calories 105 - Calories from Fat 63
Percent Total Calories From: Fat 59%, Protein 10%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, 
Cholesterol 12mg, Sodium 227mg, Total Carbohydrate 8g, Dietary Fiber 1g, 
Sugars 0g, Protein 3g, Vitamin A 4986 units, Vitamin C 36 units, Calcium 0 
units, Iron 1 units 

Copyright (c) 1997-2004 Salvatore's Kitchen.