Vegetable Finger Salad

Recipe Ingredients

2		Pillsbury crescent rolls
2		Cream cheese - 8 oz. Each
1 cup	237ml	Mayonnaise
1		Hidden valley ranch dressing
		Mix - (original recipe - dry)
1/2 cup	73g / 2.6oz	Chopped green pepper
1/2 cup	55g / 1.9oz	Chopped carrots
1/2 cup	73g / 2.6oz	Chopped broccoli
1/2 cup	73g / 2.6oz	Shredded cheddar cheese

Recipe Instructions

Press out in one piece without separation 2 packages Pillsbury 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 Hidden Valley 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.

Personal Note: This recipe makes a LOT. I cut all ingredients in half and still have plenty to serve (in addition to other snack foods). I also replace half the mayo with non-fat yogurt, and replace the cheddar cheese with a fourth vegetable to cut the fat content (Still tastes delicious).

Source:
PEGGY MERCHANT

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