Appetizers

Cucumber Wrapped Veggie ‘Sushi’ with Radish Sticks

Wednesday, June 3rd, 2015

Ingredients

2 SUNSET English cucumbers, shaved into long strips (24 strips)

1 SUNSET green bell pepper, cut into thin strips about 3” tall

1 SUNSET red bell pepper, cut into thin strips about 3” tall

1 carrot, cut into sticks about 3” tall

¾ cup DANDY® Ready-to-Eat Radish Ministicks

24 cilantro sprigs

¼ cup low fat cream cheese

¼ cup goat cheese

1 teaspoon vinegar

⅛ teaspoon salt

pepper to taste

Directions

1. Prepare all vegetables and set aside in individual bowls. Shave long strips of English cucumber with a vegetable peeler.

2. Add cream cheese, goat cheese, vinegar, salt, and pepper to a small bowl and stir until smooth and creamy.

3. Lay one cucumber strip on a flat surface. Add 1 tablespoon of cheese filling to one end of the strip, spreading it to cover about 2 inches. Add a few of each vegetable and a sprig of cilantro.

3. Starting at the filling end, roll the vegetables up in the cucumber strip tightly. Chill before serving.

serves: 12

cal/serving: 43

prep time: 35 min

Radish and Cucumber Salad with Fresh Dill

Wednesday, June 3rd, 2015

Ingredients

¾ cup Greek yogurt

1 tablespoon light mayonnaise

1 tablespoon vinegar

½ teaspoon salt

1 English cucumber, thinly sliced

3 cups DANDY® Ready-to-Eat Radish Coins

½ cup scallions, chopped (about 3-4)

1 ½ tablespoons fresh dill, finely chopped

Directions

1. Add Greek yogurt, mayonnaise, salt, and vinegar to a bowl and mix until smooth.

2. Add cucumber, radish coins, scallions, and dill. Toss lightly and refrigerate. Serve chilled.

serves: 6

cal/serving: 46

prep time: 10 min

total time: 1 hr

Shrimp Salad with Greek Yogurt Dressing

Wednesday, June 3rd, 2015

Ingredients

½ cup Greek yogurt

1 tablespoon light mayonnaise

½ teaspoon cider vinegar

1 teaspoon Old Bay Seasoning

1 tablespoon lemon juice

dash of hot sauce

1 pound cooked shrimp, peeled and deveined

½ cup chopped celery

½ cup DANDY® Ready-to-Eat Radish Ministicks

¼ cup onion, minced

½ cup English cucumber, diced

salt and pepper to taste

Directions

  1. Combine Greek yogurt, mayonnaise, vinegar, Old Bay, lemon juice, and hot sauce in a medium bowl.
  2. Cut shrimp into ½ inch pieces.
  3. Add shrimp, celery, radish sticks, onion, and cucumber to bowl. Toss lightly. Season with salt and pepper to taste. Toss again.
  4. Chill for at least one hour. Serve in lettuce cups, with crackers, or on a roll.

serves: 4

cal/serving: 130

prep time: 15 min

total time: 1 hr 15 min

Fresh Spring Rolls with Peanut Sauce

Thursday, May 7th, 2015

Spring rolls are the perfect appetizer for dinner parties!  You can make them ahead of time yourself or prepare all the ingredients and let everyone assemble their own for a fun activity.

Ingredients

1 head romaine lettuce, torn into 4 inch pieces
1 large english cucumber, peeled and cut into ¼ inch sticks (or 2 regular cucumbers)
6 stalks DANDY® celery, diced
1 package DANDY® radish ministicks
1 bunch cilantro, stems removed
1 bunch thai basil, stems removed (regular basil can be substituted)
¼ cup minced mint leaves
1-2 balls cellophane noodles (also called bean thread noodles)
1 package rice paper wrappers (25 wrappers)
1 jar peanut dipping sauce**

optional:
shrimp
shredded carrots

Directions

1. Lay out all ingredients ahead of time before assembling rolls. You will need a wet paper towel on the table and a pan large enough to fully submerse the wrappers in warm water (I use a cake pan).

2. Heat water to warm but not boiling. Pour about ½ inch of warm water into pan and submerse a wrapper into the water until it is soft and pliable (about 10-15 seconds).

3. Remove wrapper to wet paper towel and fill with ingredients desired. Normal layering is 1-2 pieces of lettuce, 3 basil leaves, layer of cilantro, 2 cucumbers sticks, a layer of diced celery, a small amount of cellophane noodles and a pinch of minced mint.

4. Wrap top and bottom edges in first and then roll up tightly. Repeat with remaining wrappers.

5. Serve immediately with peanut sauce.

Can be made 24 hours ahead of time. If making ahead wrap tightly in plastic wrap and refrigerate. If exterior is too dry when serving use a damp rag to rehydrate exterior.

**Note: some peanut sauces can be very spicy. You can dilute it with a bit of milk or applesauce to allow the fresh flavors to shine through better.

Prep Time: 20 minutes
Assembly Time: 20 minutes

Yields: 25 rolls

Recipe by The Adventure Bite.