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Crudites With Green Goddess Dressing Recipe
|Button mushroom caps||3 Pound, drained, rinsed (Small Sized, 1- To 1 1/2 Inch-Diameter)|
|Asparagus/Broccoli cut into small flowerets / small carrots peeled / edible-pod peas strings removed for some / each||2 Pound, tough ends removed|
|Romaine lettuce leaves||50 Small, washed and crisped (Inner Leaves From 3 Or 4 Heads Romaine Lettuce)|
|Green goddess dressing||2 Tablespoon|
Serving size: Complete recipe
Calories 609 Calories from Fat 126
% Daily Value*
Total Fat 14 g21.7%
Saturated Fat 2.2 g10.8%
Trans Fat 0 g
Cholesterol 12 mg
Sodium 3058.1 mg127.4%
Total Carbohydrates 74 g24.7%
Dietary Fiber 51 g204.1%
Sugars 23 g
Protein 48 g97%
Vitamin A 534.2% Vitamin C 223.7%
Calcium 30.7% Iron 124.3%
*Based on a 2000 Calorie diet
Serve dressing in a bowl and dip vegetables into it.
Allow 2 or 3 pieces for a serving (presented alone, this makes 15 to 20 appetizer servings).
Alongside center of loaf and pull free in a single piece, leaving a 1/2 inch-thick base in shell.
Around rim of shell, make cuts 1 1/2 inches deep and 1 1/2 inches apart.
Cut bread from center of loaf into 1/2-inch-thick slices.
Mix oil and garlic.
Brush inside of shell with about 3 tablespoons of the oil; brush bread slices with remaining oil.
Place cheese with rind (or trim off rind, if desired) in bread shell, trimming to fit.
Place filled shell and bread slices in a single layer in a 10- by 15-inch rimmed baking pan.
Bake in a 350° oven until bread slices are toasted, about 10 minutes.
Remove slices to a rack to cool.
Continue baking filled shell until cut edge of bread is golden and cheese is melted, about 10 more minutes.
Place filled shell on a board; surround with toasted bread slices to dip into melted cheese.
When all bread slices have been eaten, snap off crisp pieces from edge of shell for dippers.