Crudites with Vomit Vinaigrette – a delicious recipe with tomatoes, carrots, zucchini, celery stalks, radishes, mushrooms caps. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Rinse the vegetables in warm water, except the mushroom caps.
2
Wipe those gently with a damp paper towel.
3
Then slice the carrots, zucchini and celery into thin sticks.
4
The cherry tomatoes can be served whole, but you may want to remove any green stems.
5
The radishes and mushrooms can be halved or served whole.
6
If you are not serving right away, put the vegetables in a plastic bag and store them in the refrigerator to keep them fresh and crispy.
7
In a small bowl, mix the cottage cheese, onion soup mix and milk.
8
Stir in some food coloring until you get the desired yellowish color.
9
Do not overmix!
10
Lumpy is more realistic!
11
Arrange your vegetables on a platter surrounding the Vomit Vinaigrette.
275
kcal
Calories
19
g
Fat
9
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 x cherry tomatoes, 1 x carrots peeled, 1 x zucchini, 1 x celery stalks, and more.
Yes, Crudites with Vomit Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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