Fiesta salad platter

Fiesta salad platter

Ingredients/Components

• pkg - 2 oz
• milk - 1 c
• butter or margarine - 1 Tbsp
• salt - 1 tsp
• lemon juice - 2 Tbsp
• mayonnaise - 1 c
• parsley, chopped - 2 Tbsp
• chives, chopped - 1 Tbsp
• large tomatoes, sliced - 2 item
• pimiento - 1 item
• day old bread cubes - 1/2 c
• Boston lettuce - 1 item
• dill sprigs - 1 item
• watercress, chopped - 1 Tbsp
• Salad:1 large head cauliflower
• bottle herb flavored oil and vinegar dressing - 1 oz

How to make fiesta salad platter:

Salad:1 large head cauliflower1 c. milk1 tsp. salt1 (8 oz.) bottle herb flavored oil and vinegar dressing2 (9 oz.) pkg. frozen whole green beans1 Tbsp. butter or margarine1/2 c. day old bread cubes Boston lettuce2 large tomatoes, sliced pimiento dill sprigs Green Mayonnaise: Make the day before serving. In small bowl, combine all ingredients; mix well. Cover and refrigerate overnight.

Salad: Wash cauliflower and leave whole. Place in a large kettle; cover with boiling water. Add milk and salt; boil gently, uncovered, for 30 minutes (until stem is tender). Drain and cool for 10 minutes. Place stem end up in a bowl. Add oil and vinegar dressing. Cover and refrigerate overnight. Several hours before serving, cook frozen green beans according to package directions. Drain beans. Drain cauliflower, reserving dressing. Place beans in a shallow dish with the reserved dressing. Cover and refrigerate along with cauliflower until needed. Heat butter in a small skillet. Saute bread cubes in butter until golden brown; set aside.

To Serve: Drain beans. Place cauliflower, stem end down, in center of a large platter. Place lettuce leaves around the edges. Alternate green beans and tomato slices on lettuce leaves. Garnish beans with bread cubes and the cauliflower with bits of pimiento and dill. Pass mayonnaise. Makes 8 to 10 servings.

Recipe categories: Fruit, Salads, Side dish.