A Renny Darling Thanksgiving Sampler

If you need to have a small introduction to dinner, this is a rather light one to consider. Sauce can be prepared 1 day earlier and stored in the refrigerator.

On a large platter, on a bed of lettuce, arrange an abundance of sliced red and yellow peppers, carrots, celery, cucumbers, zucchini, mushrooms, cherry tomatoes, jicama, etc. in any combination you desire.

Slice the vegetables straight, on the diagonal, into circles, sticks, curls, etc. Decorate platter attractively with a few whole vegetables, such as yellow or red peppers, whole zucchini, etc. Place the Imperial Emerald Dill Sauce close by for dipping.

 

Imperial Emerald Dill Sauce:

1 package (10 ounces) frozen chopped spinach, defrosted

3 sprigs parsley, stems removed, use only the leaves
2 green onions, use the green tops and the white bulbs
1/2 cup mayonnaise
3/4 cup low-fat sour cream
3 tablespoons lemon juice
1/2 teaspoon dried dill weed
salt to taste

To Make Sauce:
Place spinach in strainer and press out the excess liquid. You should have about 3/4 cup spinach. Set aside. Place remaining ingredients in a food processor and blend at high speed until almost smooth. Stir in spinach. Place mixture in a bowl, cover and refrigerate until ready to use. Yields about 2 1/4 cups.

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