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Prepare your choice of any of the relishes below. Place vegetables in a bowl of ice and water to keep them fresh and crisp until serving time. Nibble for snacks. No need to count calories - there are so few.
Carrot, Cucumber or Zucchini Sticks:
Cut carrot,cucumber or zucchini into short, narrow sticks. If you wish, place sticks in small pitted ripe olives (5 calories each).
Celery Fans:
Cut celery into sticks and make parallel cuts on one end of each stick.
Radish Fans:
make thin, parallel cuts on one side of radish to about 1/4" of the other side.
Broccoli Buds or Cauliflowerets:
Break or cut broccoli or cauliflower into bite-sized flowerets.
Cucumber Petals:
Run sharp-tined fork down the length of an unpared cucumber. Cut into thin crosswise slices.
Green Onions:
Trim off green tops, leaving about 2". Cut off root ends and remove loose skin.
Oriental Kabobs: Skewer water chestnuts and pieces of green pepper on wooden picks; serve with soy sauce for dipping.
Carrot, Cucumber or Zucchini Sticks:
Cut carrot,cucumber or zucchini into short, narrow sticks. If you wish, place sticks in small pitted ripe olives (5 calories each).
Celery Fans:
Cut celery into sticks and make parallel cuts on one end of each stick.
Radish Fans:
make thin, parallel cuts on one side of radish to about 1/4" of the other side.
Broccoli Buds or Cauliflowerets:
Break or cut broccoli or cauliflower into bite-sized flowerets.
Cucumber Petals:
Run sharp-tined fork down the length of an unpared cucumber. Cut into thin crosswise slices.
Green Onions:
Trim off green tops, leaving about 2". Cut off root ends and remove loose skin.
Oriental Kabobs: Skewer water chestnuts and pieces of green pepper on wooden picks; serve with soy sauce for dipping.
