Directions:
- Special equipment: Small cookie cutters
- Using a mandoline, thinly slice carrots in wide strips. Lay flat and cut out as many shapes as possible with small cookie cutters. Slice the sides of the peppers. Lay flat and again, cut out shapes with cookie cutters.
- To serve, arrange the carrots, peppers and broccoli on a platter surrounding the Smoky Ranch Dip.
- Smoky Ranch Dip:
- In a small serving bowl, mix all ingredients until well combined.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.74 Kcal (1096 kJ) | ||
| Calories from fat | 194.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.57g | 33% | |
|---|---|---|---|
| Cholesterol | 14.92mg | 5% | |
| Sodium | 254.25mg | 11% | |
| Potassium | 365.01mg | 8% | |
| Total Carbs | 14.86g | 5% | |
| Sugars | 10.35g | 41% | |
| Dietary Fiber | 3.12g | 12% | |
| Protein | 2.46g | 5% | |
| Vitamin C | 83mg | 138% | |
| Vitamin A | 2mg | 67% | |
| Iron | 25.4mg | 141% | |
| Calcium | 70.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 122.66 Kcal (514 kJ) | ||
| Calories from fat | 90.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.11g | 33% | |
|---|---|---|---|
| Cholesterol | 6.99mg | 5% | |
| Sodium | 119.15mg | 11% | |
| Potassium | 171.06mg | 8% | |
| Total Carbs | 6.96g | 5% | |
| Sugars | 4.85g | 41% | |
| Dietary Fiber | 1.46g | 12% | |
| Protein | 1.15g | 5% | |
| Vitamin C | 38.9mg | 138% | |
| Vitamin A | 0.9mg | 67% | |
| Iron | 11.9mg | 141% | |
| Calcium | 33mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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