Post by chief_cook2 on Jan 13, 2004 18:14:45 GMT -6
1 pound (450 g) fresh broccoli, cut into florets
1 can (15 oz/420 g) whole baby corn, rinsed, drained and halved OR
1-1/2 cups (360 ml) frozen corn, thawed
1 package (10 oz/280 g) frozen peas, thawed
1 can (8 oz/224 g) sliced water chestnuts, drained
1 small green pepper, chopped
3 green onions, sliced
3/4 cup (180 ml) mayonnaise
1/2 cup (120 ml) ranch salad dressing
Salt and pepper to taste
Lettuce leaves
2 hard-cooked eggs, sliced
1 cup (240 ml) halved cherry tomatoes
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.
Makes 10 servings.