This ‘N’ That Salad

• 1 pound fresh broccoli, cut into florets
• 1 can (15 ounces) whole baby corn, rinsed, drained and halved or 1-1/2 cups frozen corn, thawed
• 1 package (10 ounces) frozen peas, thawed
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 small green pepper, chopped
• 3 green onions, sliced
• 3/4 cup mayonnaise
• 1/2 cup ranch salad dressing
• Salt and pepper to taste
• Lettuce leaves
• 2 hard-boiled large eggs, sliced
• 1 cup halved cherry tomatoes

1. In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, salad dressing, salt and pepper. Pour over vegetable mixture and stir to combine. Cover and refrigerate for 2 hours. Serve on lettuce-lined plates; garnish with eggs and tomatoes.

broccoli, baby corn, frozen peas, water chestnuts, green pepper, green onions, mayonnaise, ranch salad dressing, salt, eggs, tomatoes

Taken from www.tasteofhome.com/recipes/this-n-that-salad/ (may not work)