- 4 pickled whole baby corn, rinsed and patted dry
- Miniature zucchini and yellow squash (optional)
- 1/4 cup light ranch dressing or salad dressing of choice
1. Bring small saucepan of lightly salted water to a boil. Add carrots and broccoli and cook 1 minute. Drain and rinse vegetables under cold water. Arrange carrots, broccoli, baby corn, and teardrop tomatoes on plate. Serve dressing on the side for dipping.
Nutrition Facts Servings Per Recipe: 2; Amount Per Serving: cal. (kcal): 143, Fat, total (g): 10, carb. (g): 13, pro. (g): 3, sodium (mg): 354, Percent Daily Values are based on a 2,000 calorie diet.