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Dole Banana Farmer

Pull Apart Crudité Wreath

45 Minutes Total time 30 Minutes Prep time 15 Minutes Cook Time 80 Calories 14 Servings



  1. Preheat oven to 425°F. Spray bread slices with olive oil cooking spray; arrange on baking sheet. Bake 5 to 6 minutes, turning once or until lightly toasted.
  2. Heat 1/2 tablespoon olive oil in 10-inch skillet over medium heat. Cook baby spinach, green onions, garlic, Herbs de Provence and salt for 3 to 4 minutes or until spinach has wilted, stirring frequently.
  3. Place spinach mixture with edamame, water, lemon juice and 1 tablespoon olive oil in blender or food processor. Cover; blend until smooth; set aside.
  4. Heat remaining 1/2 tablespoon oil over medium heat and cook broccoli florets, celery hearts and pinch of salt for 1 minute, stirring constantly. Stir in lemon peel and set aside.

Assemble wreath: Press out stars and Christmas ornaments from red pepper using small round and star-shape cookie cutters or cut out with a pairing knife. Spread toasted bread slices with spinach-edamame hummus. Garnish tops with broccoli florets, sliced celery hearts, cherry tomato, red pepper stars and ornaments. Arrange toasts in a circle, with the rounded edge of toasts facing out, on a serving plate. Garnish the top of the wreath with celery leaves.

Vegetarian Snacks Winter Vegan Low Sodium

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