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This ‘n’ That Salad 8-19 Recipe

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This recipe for This ‘n’ That Salad 8-19 is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb fresh broccoli, cut into florets
1 can (15oz) whole baby corn, rinsed, drained and halved
1 package (10oz) frozen peas, thawed
1 can (8oz) sliced water chestnuts, drained
1 small green pepper, chopped
3 green onions, sliced
¾ cup mayonnaise
½ cup ranch dressing
Salt and pepper to taste
Lettuce leaves
2 hard boiled eggs, sliced
2 cups halved cherry tomatoes
Directions:
Directions:
In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, salad dressing, salt and pepper. Pour over vegetable mixture and stir to combine. Cover and refrigerate for 2 hours. Serve on lettuce-lined plates; garnish with eggs and tomatoes.

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Personal Notes:
Personal Notes:
Makes 10 servings.

 

 

 

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