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Crudites with Buttermilk Peppercorn Dip
MARTHA STEWART18Ingredients
50Minutes
120Calories
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Ingredients
US|METRIC
12 SERVINGS
- 1 Tbsp. salt
- 4 oz. haricots verts (or wax beans)
- 16 oz. asparagus (thin)
- 1 5/8 lb. celery
- 1 jicama (small, about 5 ounces)
- 1 cucumber (medium, peel on)
- 2 bunches scallions
- 12 oz. carrots
- 1 yellow squash (medium, about 5 ounces)
- 1 zucchini (medium, about 6 1/2 ounces)
- 1 daikon (medium, about 12 ounces)
- 12 cherry tomatoes
- 1 cup sour cream
- 2 Tbsp. nonfat buttermilk
- 1 tsp. peppercorns (coarsely ground mixed, black, pink, green)
- 2 tsp. chives (minced)
- 1/2 tsp. chopped fresh thyme (finely)
- 1 shallot (large, minced)
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NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium690mg29% |
| Potassium730mg21% |
| Protein4g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber7g28% |
| Sugars8g |
| Vitamin A120% |
| Vitamin C60% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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