1 container grape or cherry tomatoes
2 "hand-sized" bunches of broccoli
about 1/2 large red pepper
Radishes, cut into roses
Dip (My grandkids like Ranch Dressing best, but I put my favorite Dijon dressing below)
I like to microwave the broccoli and cauliflower for about 2 minutes each. It makes the broccoli a brighter green. Both veggies are still very crisp, but a little easier to eat.
So, cut the stems off of the broccoli ~ and cut out the core of the cauliflower. Put the florets into a microwaveable pan with about 1/4" water. Lightly cover with waxed paper and microwave on HIGH for about 2 minutes.
Set the broccoli and cauliflower around a small dip dish, to form a wreath. Dot with the grape tomatoes and add a few radish roses.
I put the red pepper into the microwave for about 15-20 seconds, just to very slightly soften it (so it didn't crack when I cut it). Cut 2 large ovals, and then cut about 1/4" inside each one, to form the bow loops. Just use 2 small strips of red pepper (with ends cut at an angle) for the bow ends.
If you're doing this ahead (even the day ahead), cover the veggies with dampened paper towels, and put the whole tray into a large plastic bag (I use a grocery bag). Refrigerate.
DIJON DILL DRESSING:
1/4 cup Dijon mustard
1/4 cup mayonnaise (mine has olive oil in it)
about 2-3 TB dillweed
Mix all together until well blended. Refrigerate