Ingredients
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1 carrot
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1/2 orange bell pepper
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1/2 red bell pepper
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1/2 bulb fennel
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1/2 bunch radishes
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2 stalks celery
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1 (16 oz) container ranch dressing
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2 tbsp chopped fresh chives
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2 black olive slices
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2 tbsp fresh parsley leaves with stems
Steps
1
Peel and slice the carrot into half-moons. Slice the bell peppers into thin strips, the fennel into slices, and the radishes into thin rounds. Trim the celery stalks and halve crosswise.
2
On a large platter, shape the vegetables into a skeleton, using the sliced carrots as the spine, the bell peppers as the ribs, the fennel as the legs, and the celery as the arms. Incorporate the radishes and other vegetables as desired.
3
In a bowl, combine the ranch dressing and chives. Top with the olive slices for eyes. Halve 2 radish slices and add for the ears and mouth. Add parsley to top rim of the bowl for hair. Place bowl at the top of the platter, above the spine.
