This 'n' That Salad Recipe

5 1 2
This 'n' That Salad Recipe
This 'n' That Salad Recipe photo by Taste of Home
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This 'n' That Salad Recipe

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5 1 2
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."
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling

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

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

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

  • 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
  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

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JennyRed__FL User ID: 6102633 56226
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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