Vegetable Salad Platter



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Vegetable Salad Platter

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

DRESSING
1 Jar (10-oz) Durkees dressing
1 pt Sour cream
5 tb Mayonnaise
1 tb Lemon juice
1 ts Dill weed

Peel and dice potatoes. Boil in broth until barely done. Drain potatoes,
but save broth. If using frozen beans and peas, cook in broth according to
package directions. Drain and cool. On a large platter, place vegetables in
layers starting with potatoes, carrots and celery. Then add peas, beans,
mushrooms, radishes, green peppers, water chestnuts, artichoke bottoms and
green onions. Garnish with olives and tomatoes. Blend together all
ingredients for dressing. Dressing can be poured over all, then sprinkle
with dill, or serve dressing on the side. Yield: 10 to 12 servings

Place 4 to 5 cups of cooked and sliced chicken breasts or crabmeat on top
of the vegetables and cover with dressing and dill for a different flare.
Dressing is also good on sandwiches.

JULIE TRUEMPER

(MRS. JOHN J., JR.)

Ingredients:

6 Red potatoes
2 c Chicken broth
1 pk (10-oz) frozen green beans
--or-
1 cn (16-oz) whole green beans;
-drained
1 pk (10-oz) frozen green peas
--or-
1 cn (16-oz) green peas; drained
1/2 Green pepper; chopped
6 Radishes; sliced
3 Ribs celery; sliced
8 lg Mushrooms; sliced
1 cn (8-oz) water chestnuts;
-drained and sliced
1 cn (14-oz) artichoke bottoms;
-drained and sliced
1 cn Belgium (small) carrots;
-drained
1 cn (8-oz) pitted black olives;
-drained
1 Bunch green onions; chopped
Cherry tomatoes or tomato
-wedges

Serves:

10 Servings 		 
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