September 29, 2016

Cold Vegetable Ranch Salad - "Summer Salad"

This is a recipe that isn't really a recipe because you have so many options to use what you have on hand.  Aren't those kinds awesome?  Basically it's going to turn out no matter what and you can't beat that for a last second side dish! 

This recipe makes me smile because it's been in my recipe album since... forever.  Soon after our oldest daughter was born, we were expecting some old friends to visit from out of state.  I gathered a couple recipes to make while they were visiting and this was one of them.  My oldest daughter is in her 20's now...  and still, this recipe has a place in my first first recipe album.

This makes a really large salad so I usually half it and it's still enough to feed a family of 5.  Leave out what you don't have or don't like, substitute if you wish but it works best if you at least have the cauliflower, broccoli, peas, peppers and bacon and even better if you can add at least 3-5 more veggies.

Summer Salad

1 head cauliflower, chopped
1 10 oz. pkg frozen peas
1 c celery, chopped
2-3 green onions, chopped
1 tomato, chopped
1 green pepper, chopped (or yellow or orange)
1 head broccoli, chopped
1 cucumber, sliced
1 pk. dry Hidden Valley Ranch mix
1 c mayonnaise
4 hard boiled eggs, sliced or chopped
cheddar cheese cubes
bacon bits or crumbled cooked bacon

Combine the dressing mix with the mayonnaise.  Add this to a large bowl of your mixed vegetables and mix well.  Add the eggs, cheese and bacon.  Cover and chill 4 hours before serving.  Even better the longer it chills and sets.

Peas are so pretty!  And taste so good with the ranch dressing mix!

Mixing in the dressing/mayo with the chopped veggies

Products related to this post available through Amazon;

Large Clear Glass Wavy Serving/Mixing Bowl, 63.5 oz
Hallmark Home Clever Kitchen Everyday Collection, Medium Stoneware Serving/Mixing Bowl


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