Fresh Garden Vegetable Platter with Russian Dressing Recipe

Fresh Garden Vegetable Platter with Russian Dressing picture


Preparation Time30 MinDifficulty LevelMedium
Health IndexAverageServings6
VegetarianMain Ingredient
Interest Group


 Mayonnaise2 Cup (32 tbs)
 Prepared mustard1 Teaspoon
 Worcestershire sauce1 Teaspoon
 Chili sauce1⁄4 Cup (4 tbs), pureed
 Green onion/Chives1⁄4 Cup (4 tbs), chopped
 Parsley1 Teaspoon, finely chopped
 Chopped capers1 Teaspoon

Nutrition Facts

Serving size

Calories 529 Calories from Fat 519

% Daily Value*

Total Fat 58 g88.7%

Saturated Fat 5.2 g26.2%

Trans Fat 0 g

Cholesterol 52.4 mg

Sodium 410.4 mg17.1%

Total Carbohydrates 0.84 g0.28%

Dietary Fiber 0.25 g0.99%

Sugars 0.3 g

Protein 0.23 g0.47%

Vitamin A 4.5% Vitamin C 5.2%

Calcium 0.7% Iron 1.3%

*Based on a 2000 Calorie diet


Choose a selection of vegetables, some to be cooked to crisp-tender, the majority to be raw and crisp.
You will need 2-3 pounds all together.
For the cooked vegetables, simmer green or yellow beans, snow peas, or broccoli spears in separate pans of unsalted water 4-5 minutes or until crisp-tender.
Drain and chill.
Cut raw carrots, zucchini, celery, and unpeeled cucumbers into sticks.
Leave radishes, tiny tomatoes, and small white mushrooms whole.
Trim green onions.
Break up cauliflower into medium-small flowerets and cut green and sweet red pepper into rings or strips.
Choose your favourites from among these, keeping in mind a good taste and colour contrast.
Chill all the vegetables.
To make the dressing, blend together all the ingredients, and, if possible, leave 2-3 hours to mature the flavour.
Place the dressing in a bowl in the middle of a platter or tray.
Arrange the vegetables attractively around the bowl.
To eat, dip the vegetables in the dressing.