Veggie Skeleton Recipes

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VEGGIE SKELETON RECIPE - (4.3/5)



Veggie Skeleton Recipe - (4.3/5) image

Provided by rrxing

Number Of Ingredients 13

HEAD:
Lettuce leaves
Olive slices
Veggie dip in a small bowl
BODY:
Celery
Baby carrots
Bell peppers
Mushrooms
Cherry or grape tomatoes
Cauliflower
Broccoli
Cucumbers

Steps:

  • Arrange the veggies on a platter in the shape of a skeleton, top with an appropriate sized bowl of veggie dip for the head.

VEGGIE SKELETON



Veggie Skeleton image

Make and share this Veggie Skeleton recipe from Food.com.

Provided by Food.com

Categories     Vegetable

Time 10m

Yield 1 Skeleton

Number Of Ingredients 12

1 cup ranch dip (or favorite dip)
1 olive, sliced
1 red pepper, sliced
1 mushroom, sliced
1 stock celery (cut into fours)
4 baby carrots
1 cucumber, sliced
2 sugar snap peas
1 green beans (cut in half)
6 small broccoli florets
4 small cauliflower florets
3 large cauliflower florets

Steps:

  • For the head fill a small bowl with your favorite dip. Take six small broccoli florets and press.
  • one at a time lining the top edge of the bowl for hair. Slice an olive and press two rounds in the.
  • dip for eyes. Take a small slice of red or yellow pepper for the mouth.
  • For the body layout five cucumber rounds below the bowl of dip.
  • For the rib cage lay out 8 slices of red bell peppers over the cucumber rounds, four on each side.
  • Take the two green beans and layout one on each side of the first cucumber as shoulder blades.
  • For the arms connect a baby carrot on each side of the green bean. For elbows layout a small.
  • cauliflower floret below each baby carrot. Add another baby carrot below each cauliflower.
  • floret. Add little slices of celery for hands.
  • Below the last cucumber add three large cauliflower florets and layout 2 inch slices of celery for.
  • the legs. Add two small cauliflower florets below each celery stock for knees. Finish the legs.
  • with two small 1inch slices of celery below each knee. Add detail to the legs by adding a sugar.
  • snap pea to each leg.
  • Add slices of mushroom as feet.

Nutrition Facts : Calories 154.4, Fat 1.8, SaturatedFat 0.3, Sodium 152.7, Carbohydrate 31.8, Fiber 8.1, Sugar 14.9, Protein 8.1

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