Chef Carol Ritchie has a healthy snack to get 2001 off on the right foot:  try Celebration Vegetable Bouquet.     Celebration Vegetable Bouquet By Carol Ritchie Serves 8 dipping sauce: 1 cup plain yogurt 2 tablespoons white wine vinegar 2 tablespoons lemon juice 2 tablespoons vegetable oil 1 tablespoon Dijon mustard 1/2 tablespoon sugar 1/2 teaspoon dillweed vegetables: 8 ounces fresh asparagus, ends trimmed 8 ounces fresh baby broccoli, stalks peeled 2 cups 6-inch julienne-cut red bell pepper, carrot, & celery Combine dipping sauce ingredients (and salt & pepper to taste, if desired) in a medium bowl, mixing well. Using a funnel, pour dipping sauce into 4 champagne flutes. Cook asparagus and baby broccoli in boiling water to cover for 1 minute (do not overcook), drain away water, then place in a large bowl of ice water (this will stop the cooking time and preserve the bright green color). Arrange asparagus, baby broccoli, bell pepper strips, carrot sticks, and celery sticks in 2 small glass containers (small glass vases works well). To serve, have guests dip the vegetables individually into the sauce and enjoy! Notes: Baby broccoli is sometimes call broccolini, a new product that is becoming readily available in most grocery stores. If you can't find it, more asparagus will substitute. Cut decorative radish and green onion flower garnishes to add more "fireworks" to the bouquets! Recipe by Carol Ritchie www.cookinwithcarol.com Read Carol Ritchie's other Archived articles! Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com