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Vegetable Christmas Tree

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Ingredients:

  • 16-inch styrofoam cone
  • 5 bunches fresh parsley, or use other greens
  • 1 pound medium shrimp, shelled, deveined, cooked, or more
  • 1 dozen cherry tomatoes, or more
  • ripe pitted olives
  • stuffed green olives
  • assorted cheeses, cut in 1/2-inch cubes
  • decorative toothpicks

Preparation:

Wash and dry parsley or greens. Using decorative toothpicks, secure parsley sprigs to styrofoam cone, working around from top down to completely cover. Cone should appear to be covered with parsley leaves, with no stems showing. At this point, you may cover the parsley covered cone with plastic wrap and store in refrigerator. An hour before serving time, use toothpicks to secure shrimp, cherry tomatoes, olives and cheese cubes to the parsley covered cone. A cherry tomato on top of the tree completes the ornaments, or use your imagination to create your own veggie ornaments or top. Place the decorated tree on a raised pedestal style candle base or other base for serving. Redecorate as guests eat the veggies, if desired. Serve your favorite dips in decorative bowls alongside the centerpiece.

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