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This ‘n’ That Salad

"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


  • 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


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

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