Crisp salad greens
1 small onion, sliced
1 cup sliced raw cauliflower
1 can (16 ounces) cut green beans, chilled and drained
1 can (13 to 15 ounces) green asparagus spears, chilled and drained
Roquefort-Mayonnaise Dressing, below
1. Half-fill six individual salad bowls with the greens. Arrange vegetables on greens.
2. Accompany with a bowl of the dressing garnished with snipped parsley.
6 SERVINGS
Roquefort-Mayonnaise Dressing: Blend 3 ounces cream cheese, softened, in a bowl with 3 ounces Roquefort cheese, crumbled. Stir in 1/2 cup light cream, 1/2 cup mayonnaise, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, and 1/4 teaspoon dry mustard. Beat until fluffy and chill.
ABOUT 1 1/2 CUPS DRESSING