By Princess Frost
Rainbow Veggies and a Pot of Gold—A Whole30 St. Patrick's Day Recipe
Doing a Whole30 in March? This year, skip the green beer and make this nutrient-dense, vibrant and tasty Whole30 St. Patrick’s Day recipe. You can choose your own favorite brightly-colored produce.
Updated at: Thu, 17 Aug 2023 12:03:17 GMT
Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
9
Low
Nutrition per serving
Calories295.7 kcal (15%)
Total Fat20.7 g (30%)
Carbs25.2 g (10%)
Sugars11.1 g (12%)
Protein8.3 g (17%)
Sodium187.6 mg (9%)
Fiber7.3 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2red bell peppers
sliced
10whole carrots
small, peeled
1yellow squash
sliced into rounds
0.25 lbgreen beans
trimmed and blanched
2stalks celery
cut into 2 - inch pieces
1 containerblueberries
small, washed
1 bunchpurple grapes
small, washed
1beets
large, peeled and sliced
2radishes
sliced into rounds
Pot of Gold Dipping Sauce
Instructions
Step 1
ARRANGE the fruits and veggies on a platter or cutting board. Group them by color, in the shape of a rainbow, as shown in the photo.
Step 2
MIX all of the ingredients for the dip in a small bowl and scrape with a baker’s spatula into a small black bowl to serve on your rainbow board.
Step 3
Garnishes of your choice: bunches of small flowers and sprigs of parsley and rosemary, as well as clusters of nuts and dried fruit to achieve this look. Work with what you have on hand!
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