Description
A refreshing and colorful way to enjoy vegetables with ranch dressing.
Ingredients
Scale
- 1 cup baby carrots
- 1 cup cherry tomatoes
- 1 cup celery
- 1 cup cucumbers
- 1 cup bell peppers
- 1 cup ranch dressing
Instructions
- Wash, peel and slice your vegetables. They should be cut slightly taller than your serving cups.
- Once cut, let them dry on a paper towel.
- Pour about 2 tablespoons of ranch dressing into the bottom of each small cup, then arrange your veggies as desired.
- Enjoy!
Notes
- Feel free to mix and match vegetables according to your preference.
- For best results, use fresh vegetables.
- Prep Time: 10 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg