You are here

Roquefort Vegetable Salad

Charles.Durand's picture
Ingredients
  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)
Directions

Half-fill sfx individual salad bowls with the greens.
Arrange vegetables on greens.
Accompany with a bowl of the dressing garnished with snipped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Ingredient: 
Vegetable

Rate It

Your rating: None
4.403335
Average: 4.4 (15 votes)