Poached Vegetable Basket with Honey Curry Dip
Ingredients for Vegetables
1 small package baby carrots
1 head broccoli, cut into florets
1 head cauliflower cut in florets
12 small red new potatoes, steamed and cooled
1 medium green pepper, seeded and sliced
1 medium red pepper, seeded and sliced
1 lb green beans, trimmed
Ingredients for dip
1 1/2 cups low-fat mayonnaise
3 tablespoons onion, chopped
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons lemon juice
1 to 2 teaspoons curry powder
Tabasco, to taste
- Microwave all the vegetables except for the peppers and potatoes. Cool in an ice bath and drain well.
- Prepare dip by mixing all dip ingredients together.
- Line a basket with lettuce leaves and place a bowl in the center. Fill with the dip and arrange the vegetables around the bowl.
- Option: Make dip up to 2 weeks ahead of time and keep in refrigerator.
Total calories 237
Fat 3 g
Cholesterol 0 mg
Protein 7 g
Sodium 380 mg
Fiber 7.5 g