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Vegetable Finger Salad

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Submitted by pantojah

Discover an easy Vegetable Finger Salad recipe with a creamy ranch spread, crunchy vegetables, and a flaky crescent roll base. Ideal for parties, ready in 40 minutes.

YIELD

12 servings

PREP

15 min

COOK

15 min

READY

40 min

Pro Tips

  • Chopping Vegetables: Ensure vegetables are finely chopped for easier cutting and eating. A food processor can save time.
  • Cooling the Base: Allow the crescent roll base to cool completely before spreading the cream cheese mixture to prevent melting or sogginess.
  • Storage: Store in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as the vegetables may become watery.
  • Serving: Use a sharp knife or pizza cutter for clean squares. Wipe the blade between cuts for neat presentation.

Optional Variations

  • Vegetable Swap: Substitute or add finely chopped cauliflower, red bell peppers, or shredded radishes for variety.
  • Cheese Options: Try shredded mozzarella, pepper jack, or a Mexican blend for different flavor profiles.
  • Herb Boost: Add 1 tbsp chopped fresh dill or parsley to the cream cheese mixture for a fresh twist.
  • Spicy Kick: Mix ½ tsp cayenne pepper or a few dashes of hot sauce into the cream cheese spread for heat.

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

  1. Preheat Oven: Preheat oven according to crescent roll package instructions (typically 375°F/190°C).
  2. Prepare Base: Unroll both packages of crescent roll dough and press them into a single layer (without separating perforations) on a jelly roll pan or rimmed cookie sheet (approximately 15×10 inches). Use two pans if needed to fit.
  3. Bake: Bake for 12-15 minutes or until golden brown, as per package instructions. Let cool completely (about 10 minutes).
  4. Make Spread: In a medium bowl, mix softened cream cheese, mayonnaise, and ranch dressing mix until smooth.
  5. Spread Mixture: Evenly spread the cream cheese mixture over the cooled crescent roll base.
  6. Add Vegetables: Finely chop bell peppers, carrots, and broccoli. Mix together and sprinkle evenly over the cream cheese layer, pressing gently to adhere.
  7. Top with Cheese: Sprinkle shredded cheddar cheese evenly over the vegetables.
  8. Chill: Refrigerate for at least 1 hour to set.
  9. Serve: Cut into small squares (about 2×2 inches). Serve chilled.
* not incl. in nutrient facts Arrow up button

Comments


anonymous

Top with grated cheese and sliced black olives

 

 

Nutrition Facts

Serving Size 53g (1.9 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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