Vegetable Salad Platter

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I believe this recipe originates with the Best of Bridge series. I look at my photocopy of it and I wonder who has given it to me. In the bottom right corner are some tiny notes that appear to be about a series of meetings. I don’t recognize this tiny writing.
I like this recipe as a number of my family members won’t eat cooked cauliflower but will eat it raw. This gives me a chance to have some cauliflower in my diet.

  • 1 – 2 heads Cauliflower
  • 1 – 2 baskets Cherry Tomatoes
  • 1 bunch Broccoli, with stems
  • 1 small Jicama
  • 3 – 4 Carrots cut in small strips
  • 1 bunch Green Onions
  • 2 – 3 Stalks of Celery
  • 2 cans Button Mushrooms
  • 1 8 ounce bottle Italian Dressing
  • Pitted Black Olives, drained

Prepare all the vegetables, cutting into bite size pieces. Cherry tomatoes should be left whole. Put all ingredients in sealed plastic bowl or double plastic bag. Pour dressing over to cover all vegetables. Marinate and refrigerate for 24 hours turning frequently.
Drain thoroughly before serving on platter.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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