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Celebration Vegetable Platter

Western.Chefs's picture
I borrowed some ideas from my grandmother's recipe for this Celebration Vegetable Platter dish. And once you try this Celebration Vegetable Platter, you will thank even her for it. Anyone, everywhere will love it!
  Radishes 6 Ounce (1 Bag)
  Medium mushrooms 1⁄4 Pound
  Zucchini 16 Ounce (2 Small, 8 Ounce Each)
  Spinach 10 Ounce (1 Bag)
  Canned white asparagus 30 Ounce, drained (2 Cans, 15 Ounce Each)
  Canned sliced beets 16 Ounce, drained (1 Can)
  Pimento stuffed olives 1⁄2 Cup (8 tbs), sliced
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Salad oil 3 Tablespoon
  Basil 3⁄4 Teaspoon
  Sugar 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon

1. Cut radishes into roses. Slice mushrooms.Cut each zucchini crosswise into 3 pieces; cut each piece lengthwise into thin slices; then cut each slice into matchstick-thin strips. Line large platter with spinach leaves. Arrange radishes, mushrooms, zucchini, asparagus, beets, and olives on spinach; cover and refrigerate.
2. In small bowl, mix vinegar and remaining ingredients; cover and refrigerate. Pour dressing over vegetables just before serving.

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Celebration Vegetable Platter Recipe