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Raw Vegetable Plate
Raw Vegetable Plate
Make this the day before and refrigerate in plastic bags to keep cold and crisp before arranging attractively for serving. Choose from carrot sticks, celery sticks, green onions, radishes, green pepper rings, olives, both green and ripe. Make it colorful and crisp. No dips.
Published in the PPNF Nutrition Journal
Summer & Fall 1990 | Volume 14, Numbers 2&3
Copyright © 1990 Price-Pottenger Nutrition Foundation, Inc.®
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