Skeleton Crudite

Name: Skeleton Crudite
Ingredients: 1 hollowed-out head of cabbage; 1 zucchini and 1 yellow squash sliced into half circles; 1 cucumber sliced length-wise; 1 radish; 2 celery stalks, sliced; 1 red pepper, sliced; 2 cauliflower florets; 2 broccoli florets; 10 baby carrots; 2 mushroom caps; 1 carrot, sliced into 4 pieces; 2 cherry tomatoes; 4 green beans; 2 yellow beans; 10 snap peas; 1 (8-ounce) container of store-bought dip

16 ingredients

15 steps

Ingredients

1 hollowed-out head of cabbage
1 zucchini and 1 yellow squash sliced into half circles
1 cucumber sliced length-wise
1 radish
2 celery stalks, sliced
1 red pepper, sliced
2 cauliflower florets
2 broccoli florets
10 baby carrots
2 mushroom caps
1 carrot, sliced into 4 pieces
2 cherry tomatoes
4 green beans
2 yellow beans
10 snap peas
1 (8-ounce) container of store-bought dip

Directions

1

Build your skeleton on a large platter.
2

Cut the zucchini and yellow squash into round slices and then cut those in halves.
3

Arrange the zucchini and yellow squash down the center of the platter as the spine.
4

Cut 2 long slices of cucumber and place as the shoulder bones.
5

Arrange green beans from the shoulders as the arm (one for the top section of the arm, one for the bottom) along with a yellow bean.
6

Place a cherry tomato as the elbow.
7

Use a cauliflower floret for each hand and arrange 5 baby carrots as fingers on each hand.
8

Place rows of sliced celery stalks for the rib cage.
9

The hip bones are 2 slices of red pepper.
10

The legs are 2 carrot slices each with a mushroom cap as the kneecap.
11

Place a broccoli floret for each foot and use 10 snap peas as toes.
12

Fill the hollowed-out cabbage head with dip and place at head of platter.
13

Place a radish on the celery ribs as the heart of the skeleton.
14

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15

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