Celebration Vegetable Platter
|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|
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.