SCANDINAVIAN VEGETABLE PLATTER

1 head romaine lettuce
1 envelope bleu cheese salad dressing mix
1 envelope Italian salad dressing mix
1/2 cup cider vinegar
1/4 cup water
1 1/3 cup vegetable oil
1 (10 oz) pkg frozen asparagus spears, cooked
2 (1 lb) cans sliced carrots
2 (1 lb) cans wax beans
2 jars (6 oz each) marinated artichoke hearts
OPTIONAL GARNISHES:
pimiento
ripe olives
parsley

TO MAKE AHEAD:
Wash and drain romaine well; wrap in a plastic bag; refrigerate.

Prepare salad dressings with vinegar, water and oil, following label directions.

Arrange asparagus spears, carrots, and wax beans in shallow dish; pour 1 cup dressing over; cover; refrigerate.

JUST BEFORE SERVING:
Line serving platter with romaine. Arrange marinated vegetables in groups on lettuce. Pile artichoke hearts in center of platter. Garnish with pimiento, ripe olives and parsley, if you wish. Serve remaining dressing with salad.

Servings: 8
Source: magazine clipping