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Vegetable Finger Salad

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Submitted by pantojah

Vegetable Finger Salad recipe

YIELD

24 servings

PREP

30 min

COOK

10 min

READY

2 hrs

Ingredients

2 2
PACKAGES PACKAGES CRESCENT ROLL DOUGH *
2 2
PACKAGES PACKAGES CREAM CHEESE
1 237
CUP ML MAYONNAISE
1 1
PACKAGE PACKAGE SALAD DRESSING MIX, RANCH *
½ 118
½ 118
CUP ML CARROTS
chopped
½ 118
CUP ML BROCCOLI FLORETS
chopped
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

Top with grated cheese and sliced black olives

 

 

Nutrition Facts

Serving Size 26g (0.9 oz)
Amount per Serving
Calories 74 80% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 108mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 13% Vitamin C 7%
Calcium 3% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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