Roquefort Vegetable Salad
|Crisp salad greens||1 Cup (16 tbs)|
|Onion||1 Small, sliced|
|Sliced cauliflower||1 Cup (16 tbs)|
|Canned cut green beans||16 Ounce, chilled and drained (1 Can)|
|Canned asparagus spears||15 Ounce, chilled and drained (1 Can)|
|Mayonnaise dressing||1⁄4 Cup (4 tbs)|
Half-fill sfx individual salad bowls with the greens.
Arrange vegetables on greens.
Accompany with a bowl of the dressing garnished with snipped parsley.