Side Dishes:

More Than Broccoli Salad

Comment on this recipe

Ingredients

1 pound broccoli, cut into florets
1 can (15 ounces) baby corn, rinsed, drained and halved
1 package (10 ounces) frozen peas, thawed
1 can (8 ounces) sliced water chestnuts, drained
1 small green pepper, chopped
3 green onions, sliced
1 cup cherry tomatoes
3/4 cup mayonnaise
1/2 cup ranch salad dressing
Salt and pepper to taste

Instructions

Combine broccoli, corn, peas, water chestnuts, green pepper, onions and tomatoes. Combine mayonnaise, salad dressing, salt and pepper. Pour over vegetables and toss to mix. Cover and refrigerate 2 hours.

Nancy O'Mary
Rock Island