Ingredients
Equipment
Method
- Wash and dry all vegetables. Slice them and allow them to air dry. Gather a large oval or circle platter. Place a bowl for the veggie dip in the bottom center of the platter.
- Prepare the turkey shape. Cut the bottom off the yellow bell pepper and place it at the top of the dip bowl to form the turkey's head. Place two candy eyes on the bell pepper. Cut a small sliver from a red bell pepper for the beak. Slice the mini yellow pepper in half for the wings. Slice a baby carrot in half and carve out feet shapes, then place them at the bottom of the dip bowl.
- Arrange the turkey feathers. Start at the top of the platter and arrange the baby romaine lettuce all around. Then layer the sliced celery and cucumber around the romaine.
- Add the remaining vegetables. Place the sliced red bell pepper and baby carrots on the platter. Arrange the black olives on the bottom of the platter. Serve immediately.
Notes
This veggie tray can be prepared ahead of time. Store the cut vegetables and dip separately in airtight containers in the refrigerator. Assemble just before serving to maintain crispness.
