This ‘N’ That Salad

Name: This ‘N’ That Salad
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-boiled large eggs, sliced; 1 cup halved cherry tomatoes

12 ingredients

1 steps

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-boiled large 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.