Cut vegetables in chunks or slices. Toss with dressing ingredients. Mix together and refrigerate overnight.
By Robin from Washington, IA
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Cut up cauliflower and broccoli and sliced carrots in bowl. Pour dressing over vegetables and serve.
The bread cubes and cheese really make this salad extra special.
This is a great recipe with a great combination of veggies. It's also nice because you can't get much easier than this!
I love the ranch dressing and the combination of veggies in this recipe, but I definitely do not use the lima or butter beans that are called for. You can make it to your own taste, but I prefer to do without.
We eat a lot of lettuce type salads, and my husband prefers romaine lettuce to anything else. This one is tangy and good.
Mix all the veggies together. The mix the dressing ingredients and pour over the vegetables.
For salad, drain the beans, corn, water chestnuts, bamboo shoots, bean sprouts, pimentos, and mushrooms. Then combine all ingredients.
Mix first 5 ingredients together and chill well. Mix last 4 ingredients together and chill well. Crumple pieces of foil in bottom of salad bowl so dressing can drain.
Make a French dressing by combining salt, pepper, mustard, oil, and vinegar in a screw-topped jar. Shake well. Blanch leeks in boiling salted water for 5 minutes.
Tear lettuce; slice and add onion. Add pimento; slice and add artichoke heart and palm. Mix, then salt and pepper to taste. Add cheese. Mix oil and vinegar. Add to salad, tossing lightly. Let rest for 5-10 minutes.
Core, rinse, and drain lettuce. Break into bite-size chunks. In a large glass bowl, spread out half the lettuce to form first layer. Next, layer on shredded carrot.
Blanch broccoli and cauliflower; combine with remaining salad ingredients and toss with dressing.
