Artichoke hearts quartered
Pitted black olives
Sliced beets rinsed & drained
Tiny corn on the cobb
Sweet-sour pickled cabbage
Diced pimento small jar
1 sm bottle Olive oil vinaigrette
Arrange veggies in colorful "divisions" on oblong platter, with asparagus spears placed horizontally on both ends. Sprinkle all with pimento and splash with vinaigrette and LPM.
Notes: A great "traveling" picnic salad. Take all along in a bag, open everything and arrange salad when ready to serve.