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Appetizer Salad Recipe

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This recipe for Appetizer Salad, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Anderson
Added: Sunday, November 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 - 8oz. Pillsbury crescents
8oz. cream cheese
1/2 c. sour cream
1 tsp. dill weed
1/8 tsp. garlic powder
broccoli
grated cheese
cherry tomatoes halved

Directions:
Directions:
Preheat oven to 375. Press unrolled dough in to 15 X 10 inch gelly roll pan. Bake 14-19 minutes. In a small bowl combine sour cream, dill weed, and garlic powder. Spread on crust. Refrigerate 1 to 2 hours. Garnish with broccoli, cheese and tomatoes.
Serves 6-12.

Personal Notes:
Personal Notes:
Marlene Drake submitted a similar recipe - Veggie Cream Cheese Pizza. She uses the 8oz.cream cheese mixed with, 1 small plain yogurt, 2 T. Mayo, and 1 tsp. garlic powder. After this mixture is spread on the cooled crust, you can top it with broccoli, carrots, cucumbers, avocado, or your favorite veggies, cut up into bite-sized chunks and artfully arranged. Marlene says this is a great appetizer or brunch dish.

 

 

 

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