Cut
off the stems of the broccoli and
discard. Cut or break the broccoli into
florets.
Starting
from the outside perimeter of a cake
plate, place the cucumber slices (save a
few slices to decorate the top of the
wreath) and all the broccoli florets
into a pretty wreath design.
Using
a small (1-inch) star and bell-shaped
cookie cutter, cut stars and bells out
of the bell pepper.
Cut
stars out of the middle of a few of the
cucumber slices.
Garnish
the wreath by placing the bell pepper
and cucumber shapes on the top of the
broccoli.
Also
garnish the wreath with four groupings
of 3 small grape tomatoes each.
Serve
the fat-free salad dressing on the side.
Yield:
16 (1/2-cup) servings of vegetables and
(1-tablespoon) servings of dip.
Christmas
Wreath-Shaped Vegetable Tray 
