Vegetable salad platter

Yield: 10 Servings

Measure Ingredient
6 \N Red potatoes
2 cups Chicken broth
1 pack (10-oz) frozen green beans or-
1 can (16-oz) whole green beans; drained
1 pack (10-oz) frozen green peas or-
1 can (16-oz) green peas; drained
½ \N Green pepper; chopped
6 \N Radishes; sliced
3 \N Ribs celery; sliced
8 larges Mushrooms; sliced
1 can (8-oz) water chestnuts; drained and sliced
1 can (14-oz) artichoke bottoms; drained and sliced
1 can Belgium (small) carrots; drained
1 can (8-oz) pitted black olives; drained
1 \N Bunch green onions; chopped
\N \N Cherry tomatoes or tomato wedges
1 \N Jar (10-oz) Durkees dressing
1 pint Sour cream
5 tablespoons Mayonnaise
1 tablespoon Lemon juice
1 teaspoon Dill weed


Peel and dice potatoes. Boil in broth until barely done. Drain potatoes, but save broth. If using frozen beans and peas, cook in broth according to package directions. Drain and cool. On a large platter, place vegetables in layers starting with potatoes, carrots and celery. Then add peas, beans, mushrooms, radishes, green peppers, water chestnuts, artichoke bottoms and green onions. Garnish with olives and tomatoes. Blend together all ingredients for dressing. Dressing can be poured over all, then sprinkle with dill, or serve dressing on the side. Yield: 10 to 12 servings Place 4 to 5 cups of cooked and sliced chicken breasts or crabmeat on top of the vegetables and cover with dressing and dill for a different flare.

Dressing is also good on sandwiches.



From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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