1 head cauliflower, cleaned, leaves removed
1 lb. fresh green beans, ends cut off, and stringed
1/2 lb. fresh asparagus, washed
1 lb. cherry tomatoes
1 med. purple onion, sliced thin
1 green pepper, sliced thin
1 lg. bottle Herb salad dressing
Leaf lettuce

In a large kettle bring to boil 1 cup of water and 1 teaspoon salt. Add cauliflower and cook until just tender, but not mushy. Cook green beans and asparagus in the same manner - just until tender, but slightly crisp. Cool vegetables under cold water and drain well. Place cauliflower, asparagus and beans in a large bowl. Pour herb dressing over vegetables, cover and refrigerate overnight. Occasionally baste vegetables with dressing.

To serve - use large round tray or plate - place lettuce leaves over plate. Remove vegetables from dressing. Place cauliflower head in center of plate. Arrange beans and asparagus around cauliflower. Randomly place tomatoes, green pepper and onions around plate. Sprinkle dressing over all. Sprinkle top of cauliflower with paprika and sprigs of parsley. Cover with plastic wrap. Chill. Serve by cutting cauliflower with knife. Guests can cut amount they like.