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| What You Need: |
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1 whole cauliflower, cooked, drained, and chilled
1 head leafy lettuce, washed, dried, and chilled
2 packages (10 ounces each) frozen green asparagus spears, cooked, drained, and chilled
2 cups sliced cold, cooked carrots
2 cups sliced cold, boiled potatoes
2 cups cooked fresh or canned mushroom buttons
2 medium-sized cucumbers, scored and thinly sliced
2 large tomatoes, peeled and sliced
1 pimiento, cut into strips
3 tablespoons chopped fresh dill
About 2 cups French dressing
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| How To Cook: |
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1. Place whole cauliflower over lettuce leaves in center of a large round or oval platter.
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2. Surround with asparagus, carrots, and potatoes.
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3. Arrange mushrooms, cucumbers, and tomatoes around them.
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4. Garnish top of cauliflower with pimiento strips.
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5. Sprinkle vegetables with dill.
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6. Serve with dressing.
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