Antipasto Platter

Your refrigerator dividend: An inviting meal of cold sliced meat and cheese, plus four salad-style vegetables.

Makes 6 servings.

2 medium-size yellow squashes, trimmed and cut in 2-inch-long sticks
1 package (10 ounces) frozen asparagus spears
1 package (9 ounces) frozen artichoke hearts
3/4 cup bottled Italian salad dressing
Salad Tomatoes( recipe follows)
1 head Boston lettuce, washed and separated into leaves
6 slices cold cooked beef
1 package (8 ounces) sliced Edam cheese
1 small cucumber, scored and sliced thin

Procedure:
1. Cook squashes in boiling salted water in a medium-size saucepan 10 minutes, or just until tender; drain.Cook asparagus spears and artichoke hearts in separate medium-size saucepans, following label directions; drain.
2. Place vegetables in separate piles in a large shallow dish; drizzle with Italian dressing.Chill at least an hour to season.
3. Prepare Salad Tomatoes; chill.
4. Just before serving, line a large tray with lettuce; arrange beef and cheese slices, alternately, in a row on top.Arrange squashes, asparagus,artichoke hearts, tomatoes and cucumber slices in separate piles around edge.Serve with Italian bread and prepared mustard, if you wish.

Salad Tomatoes:
Wash 1 pint cherry tomatoes and stem; place in a small bowl.Combine 2 tablespoons chopped parsley, 1/2 teaspoon seasoned salt, 1/2 teaspoon sugar, dash of pepper, 2 tablespoons olive oil or vegetable oils, 1 tablespoon cider vinegar and 1 teaspoon prepared mustard in a jar with tight-fitting lid;shake well to mix. Pour over tomatoes.Chill at least an hour to season.Makes 6 servings.