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Vegetable Plate with Curry Dip

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In-air meals and snacks on airplanes were once a tasty treat to tide you over on your journey. This snack was served on Northwest Airlines flights in the 1970s.
Servings 1

Ingredients

Vegetable Plate:

  • Romaine lettuce
  • 2 celery hearts
  • 2 krinkle-cut carrot sticks
  • Radish rose
  • Cauliflower bud
  • Fresh button mushroom
  • 2½ oz. salami slices
  • 1½ oz. Cheddar cheese
  • 1 Mealmate cracker
  • 1½ oz. curry dip

Curry Dip:

  • 1 c. mayonnaise
  • 2 tsp. chili sauce
  • ½ tsp. curry powder
  • ⅛ tsp. thyme
  • ½ tsp. salt
  • Dash of pepper
  • 2 Tbsp. tarragon vinegar

Instructions

Curry Dip:

  • Mix mayonnaise, chili sauce, curry powder, seasonings, and vinegar together.
  • Refrigerate for 24 hours to blend flavors.

Vegetable Plate:

  • Line plate with Romaine. Arrange celery heart, carrot sticks, radish rose, cauliflower bud, mushroom, salami, cheese and cracker on Romaine.
  • Place about 3 Tbsp. of dip in small container on plate.