"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
1 head cauliflower, cut into bite size pieces 1 bunch broccoli, cut into bite size pieces 1 can ripe olives, sliced 1 (20 oz.) pkg. frozen petite peas 1 can sliced water chestnuts 5-6 green onions, chopped
1 c. mayonnaise 1 c. sour cream 1 pkg. Good Season's cheese-garlic dressing mix
Combine all ingredients at least 3-4 hours ahead or the night before. Keeps well.
My mom says this amount of dressing is too much so she reserves some for another smaller salad or adds more vegetables if she can use a larger salad.
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