|8 Med sized red potatoes; Quartered|
|8 Med sized carrots; Halved crosswise on diagonal|
|1 Med sized cauliflower; Broken into small florets|
|8 Small beets; Trimmed|
|2 Ripe avocados; Pitted and peeled|
|2 Granny Smith apples; Cored|
|6 tablespoonsFresh lemon juice|
|2 CupsCantelope; Diced|
|4 Hard cooked eggs|
|1 CupDiced dill pickle|
|Salt & pepper to taste|
|Snipped fresh chives|
|Blue cheese or mayonnaise dressing|
Garden Glories Preparation
1. Bring large pot o lightly salted water to boil. Add potatoes and cook til tender, about 10 minutes. Remove with slotted
Spoon and drain well; set aside. Repeat with carrots, cooking until tender about 8 minutes; cauliflower
Cooking about 3 minutes and end with beets, cooking them about 45 minutes. Drain and reserve each
Vegetable separately. When beets are cool, peel and quarter them.
2. Cut avocados and apples into 1/2 inch cubes; toss each separately in small bowls with 2 T of lemon juice
3. Just before serving arrange vegetables, fruits, eggs, pickles on large platter. Sprinkle with remaining 2 T lemon
Juice, salt and pepper, then garnish with chives. Serve with dressing in small dish.
1 cup mayonnaise
1 cup sour cream
2 T lemon juice
BLUE CHEESE MAYONNAISE
1 cup mayonnaise
1 cup sour cream 3/4 cup blue cheese
1 T fresh lemon juice
2 dashes Tabasco sauce
1 T grated onion
1/2 t finely minced garlic
2 T chopped flat leaf parsley
Salt & pepper to taste
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