This veggie wreath is a festive way to dress up your holiday appetizer. It’s almost too pretty to eat!
SUPPLIES FOR YOUR CHRISTMAS VEGGIE WREATH
Here’s a few suggestions for making your Christmas veggie wreath. By clicking one of these links before making ANY purchase on Amazon, we get a small percentage of your purchase, without it costing you anything extra! Thanks for helping to support our family business.
THE CUTEST VEGGIE WREATH
What’s not to love about the holidays? Music, tree lights, and cookies. OH MY!
But this season is full of stress. Did you know a time fairy deletes at least 3 hours off each day in December? I’m convinced of it.
And there seems to be a holiday party every five minutes. Everyone looks forward to showing off their prized secret family recipes for fudge and egg nog.
So how do we get our kids (who am I kidding….how do we get OURSELVES) to grab the healthy choices on that buffet table of heaven?
We dress it up! (Wait, I think I made a pun there. See that?)
Enter this easy, healthy, and stunning veggie wreath creation. You’ll not only get those 3 hours back, you’ll look like a professional sous chef doing it.
Using mini cookie cutters really adds the bling to this veggie wreath. Your kids can even help! (My kids are always more willing to eat foods they’ve helped prepare.)
*Important note: Make sure you spritz some flour in your hair or something, lest people find out you didn’t actually spend 5 hours in the kitchen making this veggie wreath.
TIPS FOR VEGGIE WREATH SUCCESS:
Use a trendy slate platter as your base. Keeping your dip bowl simple and white will help showcase the beautiful veggie wreath it rests in.
You can buy pre-cut broccoli florets to greatly reduce the prep time on the tray, or buy a big head of broccoli and cut them yourself to reduce the cost.
Also, feel free to use a vegan, dairy-free dip in place of the Ranch.
If you make a veggie wreath, we’d love to see it! Share it in the comments of the facebook video, or post it on Instagram and tag @EatingRichly. We’re so excited to check out your veggie art!
Using pre-cut veggies will greatly reduce the amount of prep time. Add your favorite creamy dressing, or even make your own.
- 1 red bell pepper
- 1 yellow bell pepper
- 1 bag sugar snap peas
- 1 large bag brocolli florets
- 1 cucumber, sliced into coins
- 8 red radishes, ends trimmed
- 8 cherry tomatoes
- 1 jar ranch dressing, or dressing of choice
On a large round platter, place a small serving bowl in the center. Cut all veggies before assembly.
Rinse the peppers, and wipe dry with a paper towel.
Stand the red pepper upright. Using a sharp knife, cut off each side. Place each side, skin side down, on a cutting board. The textured inside should be facing you.
Using a small heart shaped cookie cutter, stamp through one smooth flat area of the red pepper to get your first bow. (Depending on the size and shape of your pepper, the other heart shape may be cut from the same piece, or you may need to use one of the other cut pieces.) If there's room, use the remnant of the slice for bow tails or center of bow.
To make bow tails, cut two long rectangles from additional pepper sides, and on one long end of each rectangle, cut a "v" to make the tail.
Cut the sides from the yellow pepper in the same manner, and placing them on the cutting board, outside down, punch out shapes using a small star cookie cutter.
Slice the cucumber into 1/4in. coins, or for a fancier touch, use a crinkle cutter instead of a knife.
Slice the ends off both sides of the radishes.
Lay out snap peas side by side around the outside of the platter, like spokes on a wheel.
Mound the broccoli florets around the bowl, barely overlapping the peas.
Evenly disperse the sliced cucumbers, radishes, and cherry tomatoes.
Place the stars on top, and the bow in the front, as shown in the video.
Pour your favorite ranch dressing in the bowl, or make your own. (If you make your own, make sure to do it 2 hours ahead of time so the flavors can meld in the refrigerator.)
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.