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Cauliflower - Keep it in the bag it came in or put it in a plastic bag. Store it stem-side down so the head doesn't collect any moisture. Broccoli - Wrap the head in a damp paper towel to keep it from drying out. Cabbage - Don't wash until right before you need it! Peppers - Don't wash until right before you need them.
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How long does a veggie tray last? A prepared vegetable platter is good in the refrigerator for up to 4 days, covered.. How many veggie trays do I need for 50 people? How much to make: Think about 5 pieces of vegetables per person (so 50-60 pieces for 10-12 guests). Have about 3 tablespoons of dip per person (so about 1 3/4 - 2 cups for 10.
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Bring a pot of water to a rolling boil. Place vegetables in the boiling water for 1-5 minutes, depending on the thickness of the vegetable. You want veggies that are vibrant in color but still a bit firm to the bite. Immediately removed blanched veggies from pot and plunge into a bowl of ice water to stop cooking.
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After a minute or two, move the cool veggies to a paper towel-lined plate to dry. On a large platter or tray, place a small bowl for the dip. If using 2 or 3 dips, position the bowls on opposite sides/ends of the platter to create balance. Arrange the vegetables on the platter, separating veggies of similar color.
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Tips and tricks: Be sure to read the entire post for tips to make this an awesome veggie tray. Vegetable substitutions: This recipe is written for the vegetables I used, but feel free to change out any veggie for something else. How much to make: Think about 5 pieces of vegetables per person (so 50-60 pieces for 10-12 guests). Have about 3 tablespoons of dip per person (so about 1 3/4 - 2.
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Spinach. Summer Squash. Sweet Potatoes. Tomatoes. Vegetables - Canned. Vegetables - Frozen. Winter Squash. To find out how long foods are good for, please visit the Dairy , Drinks , Fruits , Grains , Proteins , Vegetables and Other sections of Eat By Date or search below.
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How to Make a Weekly Veggie Tray. Buy a variety of veggies each week, such as carrots, celery, peppers, snap peas and snow peas, cucumbers, broccoli, and cauliflower. Wash and chop everything and arrange it on a plate or tray. Nestle one or two small dishes of dip within the veggies. (Here's why I'm okay with my kids loving ranch dressing.)
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Best Budget Veggie Tray: Thirteen Chefs Wine Barrel Inspired Serving Platter - $46.99 at Amazon. Best Veggie Tray With Lid: Farberware Build-a-Board Cutting Board - $27.66 at Amazon. Best Metal: Motith Divided Serving Tray with Lid - $21.99 at Amazon. Best for Serving: Threshold Melamine 5-Section Serving Platter - $18 at Target.
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How Long It Lasts. 4-8 weeks in the fridge. Also, find out how long food is good in the fridge. Tips for Fresh Produce. It's OK if your apple has a few brown spots. Those can be cut away. But if it looks wrinkled or feels mushy, it's time to toss. Avocado. How Long It Lasts. 4-7 days at room temperature; Tips for Fresh Produce. Peel off the.
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1 pint grape or cherry tomatoes, 2 carrots, 2 English cucumbers, 2 zucchini, 2 ribs celery, 2 bell peppers, 1 head cauliflower, 5 radishes, 8 oz sugar snap peas, 8 oz green beans, 6 baby potatoes. Prep veggies as described above. Arrange on a tray, alternating textures and colors in an appealing way.
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Step 2 - Cut and Prepare your Vegetables - Get all of your veggies sliced, cute or peeled depending on what type of vegetables you decide to use. Make sure to wash in salted water or iced water. Step 3 - Place on Tray - Next, start adding the veggies to the tray and grouping in sections.
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How Long will a Vegetable Tray Last: It's best to serve this tray right after preparing. You can prepare the vegetables by cutting them. The vegetables will last about 3 days if stored properly. Then when you are ready to serve the tray, place the veggies and the dip on the tray and serve.
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This veggie tray will stay fresh for up to 2 hours at room temperature. It can also be refrigerated for up to 3 days, but note that the prepared vegetables will start to dry out after the first day. For best results, eat within a day.
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I recommend blanching tougher vegetables such as cauliflower, asparagus and green beans. Bring a large pot of salted water to a boil. Add the vegetables to the pot, and cook for 2-3 minutes or until just tender. Transfer the vegetables to a bowl of ice water to stop the cooking process.
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Prepare the vegetables by cleaning and cutting if necessary. Step two: Choose the dips you will be serving. I recommend offering at least 2 different dips but feel free to serve as few or as many as you like. Step three: Spoon the dips into a small bowl and place on a serving tray first.
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Part of the beauty of a veggie tray is piling things up so it looks "full" and inviting. Step 2. Empty dips into bowls. Use various shapes or sizes for visual interest. Step 3. Arrange larger vegetables. This would be a good time to put things like broccoli and cauliflower on the tray. Step 4.
