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.

LEMON MAYONNAISE

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