Vegetable Salad Platter Recipe
Ingredients
| Romaine leaves | 4 | |
| Beef | 1 1 pound, julienned | |
| Celery hearts | 1 1 pound, drained | |
| Green asparagus | 1 1 pound, drained | |
| 1 hard-cooked egg | ||
| Danish blue-cheese dressing | ||
Directions
1. Cover a platter with romaine leaves. Arrange on top, in thirds, beets, celery hearts, and asparagus.
2. Coarsely grate hard-cooked egg over top. Pass dressing.
2. Coarsely grate hard-cooked egg over top. Pass dressing.
Chef
