| 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
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”