Crudites with vomit vinaigrette

Cherry tomatoes
                        Carrots -- peeled
                        Zucchini
                        Celery stalks
                        Radishes
                        Mushroom caps
   2       c            Cottage cheese
   1                    Onion soup mix
     1/4   c            Milk
                        Yellow food coloring

  Recipe by: Creepy Cuisine, Lucy Munroe
       Rinse the vegetables in warm water, except the
  mushroom caps. Wipe those gently with a damp paper
  towel. Then slice the carrots, zucchini and celery
  into thin sticks. The cherry tomatoes can be served
  whole, but you may want to remove any green stems. The
  radishes and mushrooms can be halved or served whole.
  If you are not serving right away, put the vegetables
  in a plastic bag and store them in the refrigerator to
  keep them fresh and crispy.  In a small bowl, mix the
  cottage cheese, onion soup mix and milk.  Stir in some
  food coloring until you get the desired yellowish
  color.  Do not overmix!  Lumpy is more realistic!
  Arrange your vegetables on a platter surrounding the
  Vomit Vinaigrette. Vomit Vinaigrette tastes great in
  sandwiches, too! Try splattering some into pita
  pockets!
  Penny Halsey (ATBN65B).