Fall Salad Platter
|Chicory head||1 Small|
|Boston lettuce head/Bibb lettuce||1 Small|
|Scallions||6 , sliced|
|Carrot||3 , pared and thinly sliced|
|Tomatoes||3 , cut into wedges|
|Zucchini||3 , sliced|
|Mushrooms||1⁄4 Pound, cleaned and sliced|
|Turnip||1 Medium, peeled and shredded|
|Baby beets||16 Ounce, drained|
|Vinaigrette dressing||1 1⁄4 Cup (20 tbs) (Bottled)|
Wash and pat-dry chicory and lettuce leaves.
Line a large, shallow salad bowl or tray with leaves.
Arrange scallions, carrots, tomatoes, zucchini, mushrooms, shredded turnip and whole beets on plate in rows.
Cover salad tightly with plastic wrap and chill 30 minutes.
At serving time, pour dressing over evenly.