This 'n' That Salad Recipe
This 'n' That Salad Recipe photo by Taste of Home

This 'n' That Salad Recipe

Publisher Photo
"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."
TOTAL TIME: Prep: 15 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 10 servings

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

Nutritional Facts

1 serving (3/4 cup) equals 259 calories, 21 g fat (3 g saturated fat), 50 mg cholesterol, 332 mg sodium, 13 g carbohydrate, 5 g fiber, 5 g protein.

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.
Originally published as This 'N' That Salad in Quick Cooking September/October 2003, p46

Nutritional Facts

1 serving (3/4 cup) equals 259 calories, 21 g fat (3 g saturated fat), 50 mg cholesterol, 332 mg sodium, 13 g carbohydrate, 5 g fiber, 5 g protein.

Reviews for This 'n' That Salad

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MY REVIEW
Reviewed Jul. 16, 2011

My family, including 2 teenagers, loved this salad! I found this while looking for healthy salad recipes after getting home from vacation. After 10 days of dinners out, pizzas, and snack foods, we desperately needed a week?s worth of salads, but I wanted to keep it interesting.

I made it exactly as printed, except I used "lite" Ranch dressing and Mayo made with olive oil, to reduce the fat, calories, and cholesterol in the dressing by about 1/2. It was just the 4 of us, so we had some leftover. Still crunchy and delicious the next day.

With the sliced eggs and cherry tomatoes on top, it makes a beautiful presentation, too. Once the veggie mixture is prepared, it is quick to put together, so it would be perfect for entertaining. Serve it as a side salad or a main dish with garlic bread. Yum!

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