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The (Sur)Real Housewives of Cleveland Make Salad
          

A beautifully arranged platter salad featuring white asparagus, shaved Parmesan and miniature corn.


      Ingredients

3 small heads Boston lettuce, rinsed, drained and chopped

2 cans white asparagus, rinsed

1 cup shaved Parmesan cheese

4 medium tomatoes, halved and sliced

5 hard boiled eggs, sliced

1 can baby corn, drained

1 cup good bottled Italian dressing


      The Recipe

On a large platter, arrange lettuce.  Place asparagus in a pinwheel design on top.  Sprinkle on Parmesan.  Arrange tomato slices.  Place egg slices all over, then top with baby corn in a pinwheel design.  Drizzle with dressing.  Serves 4 - 6.


 

 

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Copyright © by Robin Benzle. All Rights Reserved