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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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4.156665
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1668 Calories from Fat 1046

% Daily Value*

Total Fat 116 g178.5%

Saturated Fat 47.4 g237%

Trans Fat 0 g

Cholesterol 622 mg207.3%

Sodium 1832.4 mg76.4%

Total Carbohydrates 39 g12.8%

Dietary Fiber 18.3 g73.1%

Sugars 20.3 g

Protein 116 g232.4%

Vitamin A 190.1% Vitamin C 91.7%

Calcium 37.9% Iron 121.9%

*Based on a 2000 Calorie diet

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Vegetable Salad Platter Recipe