Veggie Relish Tray
Instructions
1. Wash all vegetables and dry them with paper towel (or clean kitchen towel).
2. Cut the vegetables into serving pieces that you can eat with your fingers. (For the radish roses, carrot curls, celery fans, and cucumber flowers, please see Betty's Quick Tips, if you need help making them.)
3. Arrange the vegetables in a large tray in an attractive way. I used alternating colors and textures.
4. You may omit any vegetable that you do not like, and add in others.
5. Also, I only used natural foods--nothing processed like pickles, olives, jalapeno slices, etc.
6. Make your relish tray to your own taste.
7. After using the relish tray for your party or for a meal, you will probably have leftovers.
8. Place these in a gallon-sized plastic zip-lock bag, and store in the refrigerator.
9. The vegetables should stay fresh up to a week or so. Diet tip: Place the bag of vegetables in plain view, so that when you go for a snack, it will be the first thing you see.
