Vegetable Bridge Salad
- 3 leaves Chinese cabbage, julienne
- 2 small canned artichoke bottoms, quartered
- 3 leaves French endive, julienne
- 2 leaves lettuce
- 4 sprigs watercress
- 4 slices cucumber
- 4 slices radishes
- French dressing
Dress the lettuce leaves on a salad platter. Arrange artichokes by sections. Place julienne of endive and cabbage on the platter, separated by watercress in center. Decorate top with sliced cucumbers and radishes. Serve with French dressing.
Submitted by May 31, 2009
15 min
30 min
45 min