Vegetable Salad Platter
|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)|
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.