| Express | No-cook |
Camp de jour de St-Augustin
|
Share
Print
Ingredients
Vegetables from your region and/or your garden :
- 1 cucumber cut into sticks
- 250 mL (1 cup) of mushrooms
- 1 red bell pepper cut into strips 4 celery stalks
- 250 mL (1 cup) of broccoli florets
Dip :
- 125 mL (1/2 cup) of mayonnaise
- 125 mL (1/2 cup) of plain yoghourt
- 5 ml (1 teaspoon) of onion powder
- 5 ml (1 teaspoon) of garlic powder
- 15 ml (1 tb spoon) of chopped parsley
- 15 ml (1 tb spoon) of chopped chives
- 15 ml (1 tb spoon) of chopped basil
Equipment
- Bowl
- Mixing spoon
- Measuring cups or spoons
- Cutting board
- Knives
Directions
- In a medium bowl, add mayonnaise, plain yoghourt, onion powder, garlic powder, parsley, chives and basil. Mix well.
- Enjoy with vegetables from your region and/or garden.
Tips
Local foods: fresh vegetables and herbs from your region and/or garden.