Another wedding vegetable tray, this time for my neighbor’s youngest daughter. She really liked the last one I did for her sister last October, and as soon as she saw that one, she asked if I would do a vegetable tray for her wedding this year. Well, Of Course!
Similar, but a little different.
On Thursday and Friday, our area was just included in the “cone of uncertainty”, which was causing an awful lot of anxiety on the bride and groom and the family. There was a lot of lighthearted bantering about wearing mud boots (pink camo mud boots!) and holding umbrellas. On Friday, we were dismissed early to “take care of things” and things were looking Not Too Good for us. But, for what it’s worth as I told the father of the bride, I had never, ever, had an outdoor wedding get rained ever. Other events yes, but never a wedding. And that’s over a 14 year period of my catering days.
For what it’s worth.
So, we all watched the weathermen on TV, and finally on Saturday morning we awoke to weathermen telling us,”Don’t cancel your plans, this thing may totally fall apart.”
Sweet words, and they held true.
It was a beautiful, blue-skied, star-studded evening. A little humid, but dry.
This served about 125.
This tray is about 20×30 inches.
You will need:
1 large head of green leaf or red leaf lettuce, unblemished
5 pounds of carrots, peeled and cut
1 head of cauliflower, cut into florets
1 head of celery, sliced diagonally
2 red peppers, sliced in strips
2 dry pints cherry tomatoes
2 large zucchinis, sliced diagonally
2 large cucumbers, sliced diagonally
Lots of yummy ranch dip made with sour cream. Feel free to make your own, but it’s what the public likes!
Vegetable tray No. 1: