Vegetable finger salad

 
                           VEGETABLE FINGER SALAD
 
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Appetizers                       Vegetables
                 Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       pk           Pillsbury Crescent Rolls
    2       pk           Cream cheese - 8 oz. each
    1       c            Mayonnaise
    1       pk           Hidden Valley Ranch Dressing
                         Mix (original recipe - dry)
      1/2   c            Chopped green pepper
      1/2   c            Chopped carrots
      1/2   c            Chopped broccoli
      1/2   c            Shredded cheddar cheese
 
   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 yogert, and replace the cheddar cheese
   with a fourth vegetable to cut the fat content (Still tastes delicious).
   
   The total servings will change depending on how large or small you cut each
   piece.  I only listed 24 because Meal Master requires a number. Please
   change once you make the recipe and count the pieces.  Thanks.
  
 
 
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