Green and White Salad Platter Recipe
Summary
Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelMedium
Health IndexHealthyServings6
Interest GroupParty
Ingredients
| Large cauliflower - 1 | ||
| Boiling salted water | ||
| Frozen artichoke hearts package | 2 | |
| White wine vinegar | 1/2 Cup (16 tbs) | |
| Dry mustard, garlic salt, and basil leaves - 1/2 teaspoon each, crumbled | ||
| Pepper | 1/8 Teaspoon (Salad oil - 3/4 cup) | |
| Instant minced onion | 1 Tablespoon (Salad oil - 3/4 cup) | |
| Crisp salad greens | ||
| Cherry tomato halves | ||
Directions
MAKING
1. Break cauliflower into flowerets.
2. Cook under cutting and cooking, drain.
3. Plunge in cold water, drain and keep in a bowl.
4. Follow package directions to cook artichokes.
5. Plunge in cold water, drain and keep in another bowl.
6. In a small bowl or jar, mix vinegar, oil, mustard, garlic salt, basil, pepper, and onion.
7. Stir vigorously to blend.
8. Add half of the dressing over each vegetable.
9. Mix gently, cover, and chill overnight, stirring several times.
10. Arrange lettuce in serving platter.
11. With a slotted spoon drain the vegetables from marinade and arrange on lettuce.
SERVING
12. Garnish with tomatoes.
13. Serve with remaining marinade.
1. Break cauliflower into flowerets.
2. Cook under cutting and cooking, drain.
3. Plunge in cold water, drain and keep in a bowl.
4. Follow package directions to cook artichokes.
5. Plunge in cold water, drain and keep in another bowl.
6. In a small bowl or jar, mix vinegar, oil, mustard, garlic salt, basil, pepper, and onion.
7. Stir vigorously to blend.
8. Add half of the dressing over each vegetable.
9. Mix gently, cover, and chill overnight, stirring several times.
10. Arrange lettuce in serving platter.
11. With a slotted spoon drain the vegetables from marinade and arrange on lettuce.
SERVING
12. Garnish with tomatoes.
13. Serve with remaining marinade.
Chef
