| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Salads &, S., Dressings | 10 | Servings | |
INGREDIENTS
| 2 | c | Cubed cooked chicken |
| 1 | c | Chopped celery |
| 1/3 | c | Chopped onion |
| 1 | pk | (10 oz) frozen peas, thawed |
| 1 | Envelope (1 oz) ranch salad dressing mix | |
| 2 | c | (16 oz) sour cream |
| 1 | c | Mayonnaise |
| 1 | c | Milk |
| 3 | tb | Minced fresh dill OR 1 Tbsp dill weed |
| 1/2 | ts | Garlic salt |
INSTRUCTIONS
DRESSING In a large bowl, combine the first five ingredients; mix well. Combine dressing ingredients; whisk until smooth. Pour over salad; toss to coat. Cover and refrigerate for at least 2 hours. NOTES : If using a terra-cotta or clay bowl for serving this salad, line it with plastic wrap or aluminum foil, or use a plastic bowl that looks like terra-cotta. Posted to EAT-L Digest 17 Dec 96 Recipe by: Kimberly Speta (ToH Aug/Sept 96) From: Sean Coate <swcoate@PEGANET.COM> Date: Wed, 18 Dec 1996 15:36:29 -0500
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