Garden Vegetable Bounty

How invitingly colorful it looks with rings of seasoned vegetables, spinach, shredded red cabbage and bologna strips.

Makes 6 servings.

1 bag (1 1/2 pounds) frozen mixed vegetables
2/3 cup bottles thin French dressing
1 package (10 ounces)fresh spinach
1 small head red cabbage (about 1 1/2 pounds)
1 cup chopped celery
1/2 pound piece bologna, cut in thin strips
1/3 cup mayonnaise or salad dressing
4 teaspoons prepared mustard

Procedure:
1. Cook frozen vegetables in boiling salted water, following label directions; drain. Combine with 1/3 cup of French dressing in a medium-size bowl; toss lightly to mix. Chill at least an hour to season and blend flavors.( Set remaining dressing aside for Step 5).
2. Remove stems and any coarse ribs from spinach; wash leaves; dry well.Shred red cabbage fine.
3. Arrange spinach around edges in 6 soup plates or shallow salad bowls; place red cabbage in a ring around the spinach.
4. Stir celery into mixed vegetables; spoon into centers.Arrange bologna strips around vegetables.
5. Beat remaining 1/3 cup French dressing into mayonnaise or salad dressing and mustard in a small bowl.Serve separately with salads.