Italian Tower Salad
|Frozen cauliflower||20 Ounce (2 packages, 10 ounce each)|
|Cut green beans||1 Cup (16 tbs) (fresh or frozen)|
|New carrots||1 Bunch (100 gm), scraped and halved (small size)|
|Italian oil and vinegar dressing||1 1⁄2 Cup (24 tbs)|
|Cooked beets||3 , sliced|
|Toast slice||3 , brushed with garlic butter|
|Stuffed olives||2 Tablespoon|
|Rolled anchovies||2 Tablespoon|
Cook frozen vegetables according to package directions, and fresh ones in small amounts of boiling salted water until crisp-tender.
Peel and slice potatoes.
While vegetables are still warm, sprinkle with dressing.
Keep beets separate to prevent discoloring other vegetables.
Chill at least 2 hours.
Cut toast diagonally into points and arrange on a chop plate.
To build a pyramid of the marinated ingredients, start with an overlapped circle of potato slices and add in order: green beans, carrot halves, cauliflower, beets (drained and dried), more cauliflower and carrots.
Into this tower, the Italians like to spear tasty tidbits of fish, smoked meats, raw vegetables.
We used olives, anchovies, shrimp and added fluffs of watercress.
Cover with plastic film and chill until it is time to serve salad.