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Drinks and Coctails Recipes

  Added: Jul 28, 2010  •  Visited (137)  •  Print version Print this recipe (7)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Vegetable Salad Platter
What You Need:
  • 1 whole cauliflower, cooked, drained, and chilled
  • 1 head leafy lettuce, washed, dried, and chilled
  • 2 packages (10 ounces each) frozen green asparagus spears, cooked, drained, and chilled
  • 2 cups sliced cold, cooked carrots
  • 2 cups sliced cold, boiled potatoes
  • 2 cups cooked fresh or canned mushroom buttons
  • 2 medium-sized cucumbers, scored and thinly sliced
  • 2 large tomatoes, peeled and sliced
  • 1 pimiento, cut into strips
  • 3 tablespoons chopped fresh dill
  • About 2 cups French dressing

  • How To Cook:
    1. Place whole cauliflower over lettuce leaves in center of a large round or oval platter.

    2. Surround with asparagus, carrots, and potatoes.

    3. Arrange mushrooms, cucumbers, and tomatoes around them.

    4. Garnish top of cauliflower with pimiento strips.

    5. Sprinkle vegetables with dill.

    6. Serve with dressing.

    To Serve: 8 - 10
    This recipe is also available in:
    Cuisine ╗ Europe ╗ England
    Main Ingredient ╗ Vegetables ╗ Cauliflower
    Main Ingredient ╗ Mushrooms
    Main Ingredient ╗ Vegetables ╗ Asparagus
    Dish ╗ Salads

     





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