Summer Wedding Hors D’eouvres: Vegetable Crudités (2 of 2)

There comes a point when things go from “tried and true” to “been there, done that.” Such is the case with the standard vegetable and dip platter. Rather, opt for a jazzed up version of this staple hors d’eouvre by serving vegetable crudités as your summer wedding starter course.  Leave the Hidden Valley ranch dressing at home, too, and instead pair the appetizer with pink peppercorn aioli. The combination of vibrant hues and a crisp, fresh crunch make for almost a better duo than you and your soon-to-be-spouse.


Photography credit: Wolfgang Puck

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