Recipe
Salad
Dilly Veggie Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ c. thinly sliced carrots | ||
| 1 ¼ c. unpeeled chopped cucumbers | ||
| ¾ c. thinly sliced radishes | ||
| 1 c. chopped fresh broccoli | ||
| ½ c. fat-free ranch dressing | ||
| ¼ c. fat-free mayonnaise | ||
| ½ tsp. dried dill weed |
Directions
- In a medium bowl, combine carrots, cucumbers, radishes and broccoli.
- In a small bowl, combine ranch dressing, mayonnaise and dill weed.
- Add dressing mixture to vegetable mixture. Mix gently to combine. Cover and refrigerate for at least 20 minutes. Gently stir again just before serving.
Recipe Source:
30 meals, 30 minutes.