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.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 500mg | Fiber: 5g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 100mg | Calcium: 50mg | Iron: 1mg