SERVES: 4-8 | PREP TIME: 30 min or less
*Chef’s Note: Most raw vegetables, such as carrots, celery, broccoli, zucchini, and cauliflower, slowly dry out on vegetable trays. Tomatoes, mushrooms, and cucumbers are a few that need no special attention. To enhance color and help prevent drying during service, try blanching the firmer vegetables. Simply place each color group, working light to dark, in active boiling water for 5 to 15 seconds, being careful not to cook the vegetables, and then plunge directly into cold, icy water. When fully cooled, drain well and arrange on serving platter. The blanched vegetables will remain crisp and brilliant in color.
Credit: Produce for Better Health Foundation (PBH) by Chef Carmen I. Jones, CCP
This Carrot & Tuna Dip recipe makes the perfect appetizer. This delicious dip recipe features ForYou® brand carrots.