Garden Wheel Salad
|Cauliflower head||1 Large, cooked whole|
|Frozen asparagus spears||30 Ounce, cooked (3 Packages, 10 Ounce Each)|
|Canned green beans||2 Pound (2 Cans, 1 Pound Each)|
|Small carrots||2 Bunch (200 gm), cooked (12 To 16)|
|Frozen peas||20 Ounce, cooked (2 Packages, 10 Ounce Each)|
|Canned sliced beets||2 Pound (2 Cans, 1 Pound Each)|
|Onion||1 Medium, sliced thin and separated in rings|
|Clear french dressing||16 Ounce (2 Bottles, 8 Ounce Each)|
|Chutney dressing||1 Cup (16 tbs) (1 Recipe)|
Drain cooked and canned vegetables.
Place each in separate dish.
Sprinkle French dressing over and chill several hours or overnight, turning occasionally.
Line large platter with lettuce.
Set cauliflower in center in large lettuce cup; arrange marinated vegetables and onion rings around, spoke fashion.