Fall Garden Salad Tray
|Carrots||2 Medium, pared, cut into 3 inch sticks, cooked and drained|
|Cooked lima beans||1⁄2 Cup (8 tbs), drained|
|Cooked cut green beans||1 Cup (16 tbs), drained|
|Whole mushrooms||1 Cup (16 tbs)|
|Italian dressing||4 Tablespoon (Commercial, Adjust Quantity As Needed)|
|Cucumber||1⁄2 Large, scored and thinly sliced|
|Sweet onion||1⁄2 Large, thinly sliced and ringed|
|Vinegar||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Pickled beets||1 Cup (16 tbs), chilled|
Place carrots, limas, green beans, and mushrooms in separate piles in a shallow dish.
Pour Italian dressing over vegetables and chill for 1 hour.
Pile cucumbers and onions in separate stacks in a shallow dish.
Add dressing made from vinegar, water, and salt, well blended.
Chill for 1 hour.
Arrange vegetables on a tray and add beets at serving time.