Salad Platter

Ingredients

• 1.green beans, blanched
• 2.cucumber, cut into strips
• 3.carrots, julienned
• 4.baby corn, tinned; drained
• 5.asparagus, fresh; blanched 4 minutes; or microwaved 15 minutes for artichokes
• 6.artichoke hearts, jarred; or fresh (microwave 15 min, then boil 45 min, drizzle oil and lemon juice)
• 7.peppadews, 3 Stoney Peppadews or cherry tomatoes
• 8.mushrooms, sliced
• 9.eggs, hard-boiled
• 10.mayonnaise, 3 heaped tablespoons Hellman's; for dressing
• 11.mayonnaise, 1 heaped tablespoon C&B mayo (possibly Crosse & Blackwell); for dressing
• 12.5 millilitre garlic salt, for dressing
• 13.5 millilitre onion salt, heaped; for dressing
• 14.5 millilitre dried dill, heaped; for dressing
• 15.5 millilitre dried parsley, heaped; for dressing
• 16.60 millilitre water, for dressing; to thin
• 17.black pepper, to taste; for dressing

Method

1. 1.Prepare all vegetables. Blanch asparagus for 4 minutes. Arrange all vegetables on a large flat round platter.
2. 2.Mix together all dressing ingredients.
3. 3.Place dressing in one small dish in the centre of the platter, and any Italian vinaigrette in another.
4. 4.Serve with two bowls in the middle — guests help themselves.

Notes

• Card note: 'FLAT ROUND PLATTER — arrange in halves with bowl in middle.'
• Card note: 'EXCELLENT / OK' annotation beside the salad — a well-tested party dish.
• Stoney Peppadews = South African pickled sweet bell peppers; substitute any sweet pickled peppers.
• For fresh artichokes: microwave 15 minutes, then boil 45 minutes; drizzle with oil and lemon juice.
• Italian vinaigrette as an alternative dressing — offer both.