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FINGER SALAD finely chopped vegetables, any combination of: peppers, carrots, radishes, onions, broccoli, celery or cauliflower; do not use tomatoes, they are too juicy 2 cans crescent rolls 2 (8 oz.) pkg. cream cheese 1 pkg. Hidden Valley Ranch salad dressing (dry) 2/3 c. salad dressing or mayo 2/3 c. grated yellow cheese Spread two cans of crescent rolls on a cookie sheet, pressing seams together to seal. Bake 10 minutes at 400 degrees or until brown. Cool. Mix cream cheese, Hidden Valley and salad dressing until smooth. Spread over cooled crust. Sprinkle chopped vegetables, covering well, over crust, pressing them lightly with a fork. Sprinkle yellow cheese on top. Cut in fingers or squares and serve as luncheon main dish or as appetizers or canapes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |