Vegetable Salad Platter

Vegetable Salad Platter Ingredients

6 Red potatoes	1 cn (8-oz) water chestnuts;
2 c Chicken broth	1 cn (14-oz) artichoke bottoms;
1 pk (10-oz) frozen green beans	1 cn Belgium (small) carrots;
or	1 cn (8-oz) pitted black olives;
1 cn (16-oz) whole green beans;	1 Bunch green onions; chopped
1 pk (10-oz) frozen green peas	Cherry tomatoes or tomato
or	DRESSING
1 cn (16-oz) green peas; drained	1 Jar (10-oz) Durkees dressing
1/2 Green pepper; chopped	1 pt Sour cream
6 Radishes; sliced	5 tb Mayonnaise
3 Ribs celery; sliced	1 tb Lemon juice
8 lg Mushrooms; sliced	1 ts Dill weed

Instructions for Vegetable Salad Platter

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.) From , by the Little Rock (AR) Junior League. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Artichoke	Beans	Carrot	Celery
Chicken Broth	Dill	Lemon	Mayonnaise
Mushroom	Olive	Onion	Potato
Sour cream	Tomato	Water Chestnut

Salads Celery Mayo Sour cream Chicken Chicken Broth Cream Artichokes Bean Carrot Onion Peas Potato Green Onion Tomato Green beans Lemon Mushrooms Lunch

for flavor and categorization

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