3/4cup spinach and kale Greek yogurt dip store bought or on page 159
10-12mixed olives
1/4cupcreamy peanut butter or almond butter
1/4cuphoney
24gluten-free pretzel sticks
1small bunch of green grapes
1wedgeblue cheese
1/2 cup Swiss cheese cubed
6 rolls mozzarella wrapped with prosciutto
6rolls mozzarella wrapped with salami
15multiseed-gluten-free crackers
15rice crackers
20 gluten-free tortilla chips
1 1/2 cupsvegetable chips
18-20roasted plantain chips
5smallradishes
6petite carrots, peeled
1/2bell pepper (any color) cut into strips
1/4green apple, thinly sliced
3/4cuppopped popcorn
1/2cupwhole roasted almonds
Instructions
Put the salsa, Greek yogurt dip, and olives in small serving bowls and place the bowls across the board. Put the peanut butter, honey , pretzel sticks into small jars and place the jars on the board.
Arrange the grapes in the bottom-left corner of the board.
Place the blue cheese wedge and Swiss cheese cubes on the board, followed by the meat and cheese rolls.
Fan the multiseed crackers around the Greek yogurt dip bowl and the rice crackers around the blue cheese and olives.
Place the tortilla chips around the the salsa, then arrange the vegetable chips on the top of the board and the plantain chips on the bottom of the board.
Fan the radish slices around the other side of the Greek yogurt dip bowl. Add the carrots, bell pepper slices, and red and green apple slices to the board.
Fill in the gaps on the board with popcorn and almonds.