Happy Halloween!

Don’t you love our fun skeleton? We served this up at the PINK party for a group of wonderful breast cancer survivors. Typically crudité is served up with hummus – but this Remoulade makes a super dip – and you can always add some boiled shrimp on the side for a complete dinner!

We’ve spiced up our Remoulade with a traditional ingredient – horseradish. Horseradish adds loads of flavor and cancer fighting glucosinolates. These are responsible for the characteristic hot taste of horseradish, wasabi, and mustard. Once inside the body, glucosinolates are broken down into powerful derivatives called isothiocyanates and indoles, which are believed to be the main cancer-preventive contributors of horseradish and cruciferous vegetables.

Remoulade with Crudités

½  Cup Light Olive Oil Mayo

½ Cup Nonfat Greek Yogurt

2  TB Creole or Spicy Mustard

2 TB Low Salt Ketchup

½ Cup Minced Green Onions

2 Minced Parsley

2 TB Chopped Celery

2 Garlic Cloves, Grated

1 Tsp Horseradish

1 Tsp Smoked Paprika

1 Tsp Hot Sauce

Mix all the ingredients together and set aside for about 30 minutes to allow the flavors to meld. Serve with fresh crunchy vegetables.