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Garden Glory Salad

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Ingredients
  Broccoli 1 1⁄2 Pound (1 Bunch)
  Cauliflower head 2 Pound (1 Piece)
  Fresh asparagus 1 Pound
  Green leaf lettuce/Red leaf lettuce / combination of both 1 Cup (16 tbs)
  Tomatoes 4 Medium, cut into wedges
  Fresh mushrooms 8 Ounce
  Green pepper 1 , cut into rings
  Zucchini 1 Medium, cut into long strips
  Red onion 1 Small, cut into rings
  Avocado 1 , peeled, seeded, and sliced
  Crumbled blue cheese/Crumbled feta 1⁄4 Cup (4 tbs)
  Hard-cooked eggs 2 , sliced
  Canned pitted ripe olives 16 Ounce, drained (Use Large Sized From 1 Can)
  Bottled italian salad dressing 16 Ounce (1 Bottle)
Directions

GETTING READY
1) Cut medium sized flowerets from the broccoli and cauliflower.

MAKING
2) In a saucepan, boil small amount water for 5 minutes to cook the flowerets and asparagus, until the vegetables crisp and tender.
3) Drain the water and place inside refrigerator to chill.

FINALIZING
4) Use a large platter to line with leaf lettuce.
5) Arrange the cooked vegetables on the lettuce at the beginning and then place other vegetables on top to develop a large mound.
6) Sprinkle cheese on top and garnish with egg slices and olives.
7) Spread half part of salad dressing on top.
8) Allow standing for 10 minutes.

SERVING
9) With tongs place the salad on individual plate and serve additional dressing on side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
6

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