DOLE® Vegetable Wreath with Sun-Dried Tomato-Cashew Dip
Cook time – 25 min
- Total time
- 25 minutes
- Preparation time
- 25 minutes
- Calories
- 159
- Portions
- 8
Directions
- Pulse lemon juice, garlic, cashews, almond milk, tomatoes, reserved oil, basil and paprika in a food processor 20 times or until smooth; cover and refrigerate. Makes about 2½ cups.
- Arrange celery, broccoli, cauliflower, Brussels sprouts and radishes in the shape of a wreath on a large serving platter; serve with dip.
Ingredients
- 1 DOLE® Lemon, juiced (about ¼ cup)
- 1 garlic clove
- 1 cup raw cashews
- 1 cup unsweetened almond milk
- ½ cup sun-dried tomatoes in oil, drained, 1 tablespoon oil reserved
- ¼ cup fresh basil leaves
- ½ teaspoon paprika
- 3 DOLE® Celery stalks, cut into 3 x ½-inch pieces
- 1 head DOLE® Broccoli, cut into florets (about 4 cups)
- 1 head DOLE® Cauliflower, cut into florets (about 4 cups)
- 2 cups quartered DOLE® Brussels Sprouts
- ½ cup thinly sliced DOLE® Radishes
Allergens: Tree Nuts
Nutritional Facts
| 8 Serving Per Container | |
| Serving Size | 5 tablespoons dip, 1½ cups vegetables |
| Calories | 159 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (9 g) | 12% |
| Saturated Fat (2 g) | 8% |
| Polyunsaturated (2 g) | |
| Monounsaturated (6 g) | |
| Sodium (86 mg) | 4% |
| Total Carbohydrate (15 g) | 5% |
| Dietary Fiber (4 g) | 16% |
| Total Sugars (4 g) | |
| Protein (7 g) | |
| Calcium | 10% |
| Iron | 15% |
| Magnesium | 8% |
| Manganese | 15% |
| Phosphorus | 8% |
| Potassium (621 mg) | 13% |
| Vitamin A | 10% |
| Vitamin B6 | 15% |
| Vitamin C | 110% |
| Vitamin E | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.