Yield: 4 Servings
Measure | Ingredient |
---|---|
4 cups | Broccoli flowerets; (1 1/2 lbs.) |
6 cups | Cauliflower flowerets; (2-2 1/2 lbs.) |
1 pack | (10 Oz.) frozen peas; thawed and drained |
⅓ cup | Sliced green onions |
½ cup | Thinly sliced celery |
1 can | (8 Oz.) sliced water chestnuts drained |
1 \N | Jar (2 Oz.) pimento; drained |
1½ cup | Mayonnaise |
1 \N | Sour; (8 oz.) cream |
¾ teaspoon | Salt |
⅛ teaspoon | Pepper |
1 teaspoon | Garlic powder |
1 teaspoon | Sugar |
Combine first 7 ingredients in large bowl. In small bowl blend mayonnaise, sour cream, salt, pepper, garlic powder and sugar. Fold into vegetables.
Refrigerate, covered, several hours or overnight. Yield: 22 (½ cup) servings.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998