THIS 'N' THAT SALAD

This 'n' That Salad image

"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."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 259 calories, Fat 21g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 332mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 5g fiber), Protein 5g protein.