You are here

Summer Supper Platter

New.Wife's picture
Ingredients
  Frozen peas 10 Ounce (1 Package)
  Carrots 1⁄3 Pound, sliced
  Sliced radishes 1⁄4 Cup (4 tbs)
  Sliced water chestnuts 1⁄4 Cup (4 tbs)
  Cooked asparagus spears 1⁄2 Cup (8 tbs)
  Italian dressing 9 Ounce (1 Bottle)
  French dressing 1⁄2 Cup (8 tbs)
  Cauliflower flowerettes 4
  Lettuce 3
  Luncheon meat 3⁄4 Pound, sliced
  Sliced boiled ham 3⁄4 Pound
  Cheddar cheese 3 , cut in finger lengths
  Hard cooked egg 1 , finely chopped
Directions

MAKING
1) Individually cook the peas and carrots until they are just tender and drain well.
2) In 3 separate bowls, add the peas, radishes, carrots, asparagus and water chestnuts equally.
3) Mix the ingredients in each bowl with 1/4 cup Italian dressing and chill for at least 3 hours.
4) In the center of large round platter, place a small bowl with the French dressing and surround with the cauliflower flowerettes.
5) Drain and place the vegetables in crisp fresh lettuce cups.
6) Roll the sliced meat and ham around the cheese fingers, then place the rolls between the vegetables.

SERVING
7) Sprinkle evenly with the asparagus, top with chopped hard cooked egg and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Interest: 
Summer, Everyday
Ingredient: 
Meat
Cook Time: 
10 Minutes

Rate It

Your rating: None
3.94375
Average: 3.9 (16 votes)