Summer Supper Platter Recipe
This flavorful Summer Supper Platter gives out that unique taste combination that anyone tasting it is sure gonna love it! Here's a quick and easy to make recipe for Summer Supper Platter for you to try; enjoy!
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 package (10 ounce) frozen peas
1/2 pound carrots, sliced
1/4 cup sliced radishes
1/4 cup sliced water chestnuts
Cooked asparagus spears
1 bottle Italian dressing
1/2 cup French dressing
Raw cauliflower flowerettes Lettuce
3/4 pound luncheon meat, sliced
3/4 pound sliced boiled ham
Cheddar cheese cut in finger lengths
Hard cooked egg, finely chopped
Directions
Cook peas and carrots separately until just tender and crisp.
Drain.
In each of 3 bowls place the following: peas and radishes, carrots and water chestnuts, and asparagus.
To each bowl add 1/4 cup Italian dressing.
Marinate and refrigerate for three or more hours.
To serve: place small bowl of French dressing in center of large round platter.
Arrange cauliflower flowerettes around bowl.
Drain vegetables; arrange in lettuce cups.
Roll luncheon meat and boiled ham around cheese fingers; place between vegetables.
Sprinkle asparagus with chopped hard cooked egg.
Drain.
In each of 3 bowls place the following: peas and radishes, carrots and water chestnuts, and asparagus.
To each bowl add 1/4 cup Italian dressing.
Marinate and refrigerate for three or more hours.
To serve: place small bowl of French dressing in center of large round platter.
Arrange cauliflower flowerettes around bowl.
Drain vegetables; arrange in lettuce cups.
Roll luncheon meat and boiled ham around cheese fingers; place between vegetables.
Sprinkle asparagus with chopped hard cooked egg.
