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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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While entertaining one night, I threw together this crunchy vegetable salad with items I had on hand, notes Annette Marie Young of West Lafayette, Indiana. My dinner guests loved it, and my mother even asked me to write down the recipe for her. Ingredients:
1 pound fresh broccoli, cut into florets |
1 can (15 ounces) whole baby corn, rinsed, drained and halved or 1-1/2 cups frozen corn, thawed |
1 package (10 ounces) frozen peas, thawed |
1 can (8 ounces) sliced water chestnuts, drained |
1 small green pepper, chopped |
3 green onions, sliced |
3/4 cup mayonnaise |
1/2 cup ranch salad dressing |
salt and pepper to taste |
lettuce leaves |
2 hard-cooked eggs, sliced |
1 cup halved cherry tomatoes |
Directions:
1. 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. Yield: 10 servings.
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