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Lemon-Pepper Crudités

Veggies are great dippers and a lemon-pepper mayo is the dipped in this delicious duo!

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  • prep time 20 min
  • total time
  • ingredients 7
  • servings 10
 

Ingredients

1
cup halved trimmed green beans
1
cup cherry tomatoes
1
cup carrot sticks (2 inches long)
1
cup small broccoli florets
1
cup mayonnaise
2
teaspoons grated lemon peel
1 1/2
teaspoons cracked black pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium saucepan, bring 1 quart (4 cups) water to a boil. Add beans; return to a boil. Cook 2 minutes to blanch. Drain beans; rinse with cold water to stop cooking.
  • 2 Arrange beans, tomatoes, carrot sticks and broccoli on serving platter.
  • 3 In small bowl, combine mayonnaise, lemon peel and pepper; blend well. Serve with vegetables.
  • 1 In medium saucepan, bring 1 quart (4 cups) water to a boil. Add beans; return to a boil. Cook 2 minutes to blanch. Drain beans; rinse with cold water to stop cooking.
  • 2 Arrange beans, tomatoes, carrot sticks and broccoli on serving platter.
  • 3 In small bowl, combine mayonnaise, lemon peel and pepper; blend well. Serve with vegetables.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/10 of Recipe
Calories
190
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
3g,
3%
),
Cholesterol
15mg
15%;
Sodium
135mg
135%;
Total Carbohydrate
5g
5%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
30%;
Calcium
2%;
Iron
4%;
Exchanges:
1 Vegetable; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.