Vegetable Salad Platter
Mom says, “I only made half the recipe and it made a large salad bowl. It’s very colourful and everyone liked it. However, be sure to drain well so fingers won’t get greasy. Make 24 hours ahead. If made before that, be sure to drain after 24 hours then refrigerate in covered container.”
Prepare following vegetables in bite-size pieces.
1 cauliflower
1 box cherry tomatoes (leave whole if small)
1 broccoli – flowerettes and stems (sliced 1/4”)
3 to 4 carrots – cut in small strips
1 bunch green onions
2 to 3 stalks celery
2 cans of button mushrooms
8 oz. Italian Dressing
Pour dressing over vegetables. Marinate in fridge for 24 hours.
Turn frequently. Drain well before serving.
Prepare following vegetables in bite-size pieces.
1 cauliflower
1 box cherry tomatoes (leave whole if small)
1 broccoli – flowerettes and stems (sliced 1/4”)
3 to 4 carrots – cut in small strips
1 bunch green onions
2 to 3 stalks celery
2 cans of button mushrooms
8 oz. Italian Dressing
Pour dressing over vegetables. Marinate in fridge for 24 hours.
Turn frequently. Drain well before serving.