Summer Garden Buffet
(updated on Apr 07, 2008)
A perfect table presentation makes this dish the highlight of any meal.
Lettuce leaves1/3 Lb feta cheese, cut into bite sized cubes
2 Cups cooked, diced chicken
1 Cup wax beans, trimmed, halved and cooked
5 Radishes, sliced
4 Green onions sliced
2 Red potatoes, cooked and sliced
2 Hard cooked eggs, cut into wedges
2 Ontario greenhouse tomatoes, cut into wedges
1/3 Ontario greenhouse cucumber, sliced
Line a large platter with lettuce leaves. Arrange salad ingredients in rows on top of lettuce.
Salad Dressing
In a jar with a tight fitting lid, combine oil, vinegar and your favourite seasonings. Shake well to blend. Drizzle salad with ½ of the dressing – cover and refrigerate for 2 hours or ready to serve. Add sliced mushrooms to remaining dressing and mix well. Refrigerate with the salad for 2 hours. When ready to serve, pour the mushroom dressing mixture over the salad platter. Serve with a bowl of salad greens.
