The Veggie Tray with Ranch Dressing is a healthy recipe to serve at parties. The homemade Ranch Dressing below improves on the grocery store version, flavorful and chemical-free. Salad dressing recipes made from scratch are bound to be healthier than store-bought.

For extra color, hollow out a red cabbage to serve the dip in. The leftover cabbage can be sliced up and mixed with any leftover Ranch Dip for a great side dish the next day. The Ranch Dressing recipe makes enough to serve a large crowd, with plenty of veggies on the side. Or use it in salads; it will keep weeks in the refrigerator. Makes 1 quart, serves 35-45.

Ingredients:

• 2 c. mayonnaise
• 1 pt. sour cream
• 1 TBS. dill weed
• 1 TBS. rubbed Italian herbs
• 1/2 TBS. black pepper
• 1 1/2 TBS. VegeSal (found at health food stores)
• 2 TBS. sugar
• 1/4 c. lemon juice

• Green leaf lettuce (to line veggie tray)
• 2 lb. or so carrots (approx. 6 large)
• 1 lb. or so broccoli crowns
• 1-2 cucumbers
• 1 lb. or so red peppers (approx. 3 large)
• 1 red cabbage for holding the dressing

Mix the following in a bowl: > 2 c. mayonnaise > 1 pt. sour cream > 1 TBS. dill weed > 1 TBS. rubbed Italian herbs > 1/2 TBS. black pepper > 1 1/2 TBS. "VegeSal" (found at health food stores) > 2 TBS. sugar > 1/4 c. lemon juice

To assemble veggie tray, line a platter with some green-leaf lettuce (or ornamental kale). Set the hollowed-out cabbage in the center, filling with the dip just before serving, if transporting the tray. Arrange the following veggies on the platter. The broccoli looks especially appetizing added last, nestled around the edge of the cabbage-dip-bowl. Use the following:

> Carrots: Peel, slice, and add to a jar, with a splash of white vinegar and salt. Shake thoroughly, drain. You can prep the carrots the day before, draining the vinegar mix off and refrigerating until ready to assemble. This process really brings out the color.

> Broccoli: Rub the tops in a bit of olive oil. Again, this brings out the color and tastes great. Also, they won't have that dry look. Or, steam broccoli and other veggies: Steam them very quickly in a very hot pan, adding a splash of water and a lid. Broccoli and asparagus will only take about a minute or two like this; carrots will take longer. They then need to be cooled off quickly. Spread out on a cookie sheet and refrigerate until assembling the tray.

> Cucumbers: Score lengthwise with tines of a fork; cut into 1/4" thick slices.

> Red peppers and any other favorite veggies: Cut into strips, to add color to the tray.

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