Crudites with Vomit Vinaigrette Cherry tomatoes
Carrots; peeled
Zucchini
Celery stalks
Radishes
Mushroom caps
2 c Cottage cheese
1 Onion soup mix
1/4 c Milk
Yellow food coloring
Rinse the vegetables in warm water, except the mushroom caps. Wipe
those gently with a damp paper towel. Then slice the carrots, zucchini and
celery into thin sticks. The cherry tomatoes can be served whole, but you
may want to remove any green stems. The radishes and mushrooms can be
halved or served whole. If you are not serving right away, put the
vegetables in a plastic bag and store them in the refrigerator to keep them
fresh and crispy. In a small bowl, mix the cottage cheese, onion soup mix
and milk. Stir in some food coloring until you get the desired yellowish
color. Do not overmix! Lumpy is more realistic! Arrange your vegetables on
a platter surrounding the Vomit Vinaigrette. Vomit Vinaigrette tastes great
in sandwiches, too! Try splattering some into pita pockets! Crudites with Vomit Vinaigrette printer friendly version located here.
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