Turkey Veggie Tray
The Turkey Veggie Tray is a fun and colorful way to serve fresh vegetables at any gathering. It’s not just healthy but also a creative centerpiece that brings joy to your table.
Servings: 6 servings
Calories: 150kcal
Equipment
- Large Platter
- Knife
Ingredients
Vegetables
- 1 Cucumber Washed and sliced
- 1 Red Bell Pepper Washed and sliced
- 1 Orange Bell Pepper Washed and sliced
- 1 Yellow Bell Pepper Washed and sliced
- 1 bag Baby Carrots Washed
- 1 head Broccoli Washed and cut into florets
- 1 Cherry Tomato Washed
- 1 Pita Bread or Tortilla Cut into shapes for turkey's beak and feet
- 1 cup Ranch Dressing For dipping
Instructions
- Wash and prepare all vegetables.
- Slice bell peppers into strips, cut broccoli into florets, and slice cucumber.
- On a large platter, arrange the baby carrots in a fan shape at the bottom to make the turkey's tail.
- Above the carrots, arrange the bell pepper strips in overlapping layers to add more feathers.
- Place broccoli florets at the base to represent the ground.
- Use a slice of cucumber for the head, adding strips of red bell pepper for the wattle.
- Place a cherry tomato as the turkey’s snood.
- Cut a pita bread or tortilla into the shape of a beak and feet, and place accordingly.
- Serve with a bowl of ranch dressing for dipping.
Notes
If you have leftovers, store the veggie tray in an airtight container in the refrigerator. Keep the dressing separate to maintain freshness.