Composed Salads

• Veggies either raw or par-boiled in flavored broth. Quickly shock in ice water until you are sure they are no longer cooking. Dry and wrap in paper towel and refrig until ready to use.
• Consider broccoli, mushrooms, asparagus, cauliflower, whatever.
• For uncooked try canned artichoke hearts, hearts of palm, carrots, cherry tomato, cucumber, olives, hard boiled egg or deviled egg, canned plain or pickled beets, red, yellow bell peppers, scallions, etc. I try to always include either asparagus or avocado.

1. Arrange a variety on lettuce leaf so that you will not have to serve a vegetable. Pay attention to the colors and be sure you include red, orange and green. Sprinkle with herbs if desired and serve one or two dressings on the side. Can sprinkle with feta or roquefort or put cheese in one of the dressings. Once arranged cover with Saran and put in cool place til ready to serve.

either, broccoli, carrots

Taken from www.epicurious.com/recipes/member/views/composed-salads-51285741 (may not work)