Belgian Salad Tray


An attractive arrangement for a buffet table.  This recipe serves


  • 1 whole head cauliflower
  • 1-2 lbs green beans, whole and nipped
  • 1 spanish onion sliced thiny
  • First Dressing
  • 2 tbsp white vinegar Vinegar, white
  • 2 tbsp salad oil Oil, olive, salad or cooking
  • 1 tbsp sugar Sugars, granulated
  • ¼ cup cream Cream, fluid, heavy whipping
  • 1 cup salad dressing Salad dressing, mayonnaise type, regular, with salt
  • tomatoes, cucumber,peppers, sliced
  • Second dressing
  • 1/8 cup salad oil Oil, olive, salad or cooking
  • ½ lemon, juiced Lemon juice, raw
  • pinch oregano
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt


Step 1

Early in the day or the day before, clean and trim the cauliflower. Cut the stem flat on the bottom so it will sit flat. Blanch for 7 minutes in boiling salted water. Drain and cool thoroughly. Make the first dressing by mixing the vinegar,oil sugar cream and salad dressing together until well blended. Pour 1/4 of the dressing over the cooled cauliflower. Cover with saran wrap and refrigerate. Clean and cook beans in boiling water which has 1 tsp sugar and salt in it for 6 mins. Rinse quickly. rinse quickly in cold water, drain on paper towel. Cool and refrigerate. Slice onions very thin, break into rings. Cover with ice cubes and water. Refrigerate. Mix second dressing by combining oil lemon juice, oregano salt and pepper. To Assemble: Place cauliflower in centre of the large platter. Top with 1/2 first dressing and sprinkle with paprika Place drained beans around the cauliflower and top with the drained onion rings. Sprinkle with second dressing. Garnish with tomatoes, cucumbers, and green peppers. Serve with a sharp and spoon. Serve first dressing separately.


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