Vegetable Finger Salad
Vegetable Finger Salad recipe
Yield
24 servingsPrep
30 minCook
10 minReady
2 hrsLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
crescent roll dough
|
*
|
| 2 | packages |
cream cheese
|
|
| 1 | cup |
mayonnaise
|
|
| 1 | package |
salad dressing mix, ranch
|
* |
| ½ | cup |
green bell peppers
|
|
| ½ | cup |
carrots
chopped |
|
| ½ | cup |
broccoli florets
chopped |
|
| ½ | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
crescent roll dough
|
*
|
| 2 | packages |
cream cheese
|
|
| 237 | ml |
mayonnaise
|
|
| 1 | package |
salad dressing mix, ranch
|
* |
| 118 | ml |
green bell peppers
|
|
| 118 | ml |
carrots
chopped |
|
| 118 | ml |
broccoli florets
chopped |
|
| 118 | ml |
cheddar cheese
shredded |
|
Directions
Press out in one piece without separation 2 packages crescent Rolls in jelly roll pan or cookie sheet with edge (2 pans).
Bake as directed on Crescent Roll package and cool.
Mix together cream cheese, mayonnaise and Ranch Dressing.
Spread on cooled baked roll mix.
Mix together chopped vegetables and press into cream cheese mixture.
Refrigerate.
Cut into small squares. Will keep several days in refrigerator.
