- 2 pints cherry tomatoes
- 1 pound fresh baby carrots
- 2 each medium green, sweet red and yellow peppers, cut into strips
- 2 medium bunches broccoli, cut into florets
- 2 medium cucumbers, sliced
- Assorted salad dressings
- Arrange vegetables on a serving platter. Serve with dressings. Yield: 24 servings.
Originally published as Three-Pepper Veggie Tray in Simple & Delicious November/December 2006, p54
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