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Appetizer Salad Recipe

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This recipe for Appetizer Salad is from Falcon Park Ward 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:  
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 375º. 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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