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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A good portion of your five-a-day! From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 small cauliflower, cooked crisp-tender |
1 cup carrot, cooked crisp-tender |
1 cup peas, very lightly cooked |
6 stuffed olives, sliced |
salad greens |
french dressing (french dressing (not catalina style) or your own recipe) |
Directions:
1. Separate cauliflower into small pieces.
2. Marinate each vegetable separately in dressing and chill for one hour.
3. Arrange vegetables in groups on crispy, cold salad greens.
4. Sprinkle with olives and additional dressing.
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