Ingredients
Greens such as curly endive, mustard, napa cabbage, leaf lettuce, radicchio
1/2
medium jicama, peeled and cut into sticks
4
carrots, peeled and cut into sticks
4
celery stalks, cut into sticks
1
bunch radishes, trimmed
1
cup cauliflowerets
1
cup broccoli flowerets
1 1/2
cups spinach dip
Preparation
Choose new clay flowerpots and saucers in a variety of sizes. Line pots with plastic wrap, and loosely fill with greens. Line saucers with a lettuce or cabbage leaf.
Place jicama, carrot and celery sticks and radishes in taller pots. Fill saucers with cauliflowerets, broccoli flowerets and dip.
Arrange pots and saucers on a wooden serving tray.
