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Vegetable Salad Platter

Western.Chefs's picture
Ingredients
  Romaine leaves 6
  Canned julienned beef 1 Pound, drained (1 can)
  Canned celery hearts 1 Pound, drained (1 can)
  Canned green asparagus 1 Pound, drained (1 can)
  Hard cooked egg 1
  Danish blue cheese dressing 1⁄4 Cup (4 tbs) (adjust quantity as needed)
Directions

1. Cover a platter with romaine leaves. Arrange on top, in thirds, beets, celery hearts, and asparagus.
2. Coarsely grate hard-cooked egg over top. Pass dressing.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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