Platter Salad

This is one of the easiest “wow” presentations, and best ways to show off your beautiful, fresh produce. Simply toss everything you wish onto a platter and drizzle with your favorite vinaigrette or dressing. No need to get all fancy-dancy in arranging. The farm-fresh dazzle of the vegetable's colors and textures is all you need.

The key is lots of color and lots of variety in chunky shapes, texture and taste. Some of my favorites are small wedges of cooked potatoes and beets, carrots, green onions, radishes, green, wax, and purple beans, cherry tomatoes, chunks of cucumber, summer squash, zucchini, peppers, broccoli, cauliflower, even torn pieces of kale or chard, basil and other herbs.

Recipe created or adapted by Liz Talley, Urban Graze

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