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Lemon-Pepper Crudités

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Pillsbury Kitchens
Updated Feb 24, 2005
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Veggies are great dippers and a lemon-pepper mayo is the dipped in this delicious duo!

Lemon-Pepper Crudités

  • Prep Time 20 min
  • Total 0 min
  • Ingredients 7
  • Servings 10
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Arrange beans, tomatoes, carrot sticks and broccoli on serving platter.
  • Step 
    3
    In small bowl, combine mayonnaise, lemon peel and pepper; blend well. Serve with vegetables.

Nutrition

190 Calories
18g Total Fat
1g Protein
5g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1/10 of Recipe
Calories
190
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
3g
15%
Cholesterol
15mg
5%
Sodium
135mg
6%
Total Carbohydrate
5g
2%
Dietary Fiber
1g
4%
Sugars
2g
Protein
1g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
30%
30%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Vegetable; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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