Garden Glories

Recipe Ingredients

8		Red new potatoes - quartered (medium)
8		Carrots - halved crosswise on (medium)
		The diagonal
1		Cauliflower - broken small florets (medium)
8		Beets - trimmed (small)
2		Ripe avocados - pitted, peeled
2		Granny Smith apples - cored
6 tablespoons	90ml	Fresh lemon juice
2 cups	292g / 10oz	Diced (1/2") ripe cantaloupe
4		Hard-cooked eggs - halved
1 cup	146g / 5.1oz	Diced (1/2") dill pickles
		Salt - to taste
		Freshly-ground black pepper - to taste
		Snipped fresh chives - for garnish
		Blue Cheese Mayonnaise or Lemon Mayonnaise - (see recipes)

Recipe Instructions

Bring a large pot of lightly salted water to a boil. Add the potatoes and cook until just tender, about 10 minutes. Remove with a slotted spoon and drain well; set aside. Repeat this process with the carrots, cooking until just tender, about 8 to 10 minutes; the cauliflower, cooking for about 3 to 5 minutes; and end with the beets, cooking them until tender, about 45 minutes, depending on size. Drain and then reserve each vegetable separately. When the beets are cool enough to handle, peel and quarter them.

Cut the avocados and apples into 1/2-inch cubes; toss each separately in small bowls with 2 tablespoons of the lemon juice.

Just before serving, arrange the vegetables, fruits, eggs and pickles in groups on a large platter. Sprinkle with remaining 2 tablespoons of lemon juice, salt and pepper, then garnish with chives. Serve with Blue Cheese Mayonnaise or Lemon Mayonnaise in a little dish alongside.

This recipe yields 8 servings.

Per serving: 250 calories, 34g carbohydrate, 9g protein, 11g fat, 105mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 08-29-2004

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