Vegetable Finger Salad Recipe

Step 1

Press out in one piece without separation 2 packages Pillsbury Crescent Rolls in jelly roll pan or cookie sheet with edge (2 pans). Bake as directed on Crescent Roll package and cool.

Step 2

Mix together cream cheese, mayonnaise and Hidden Valley Ranch Dressing. Spread on cooled baked roll mix.

Step 3

Mix together chopped vegetables and press into cream cheese mixture.

Step 4

Refrigerate. Cut into small squares. Will keep several days in refrigerator.

Personal Note: This recipe makes a LOT. I cut all ingredients in half and still have plenty to serve (in addition to other snack foods). I also replace half the mayo with non-fat yogert, and replace the cheddar cheese with a fourth vegetable to cut the fat content (Still tastes delicious).

The total servings will change depending on how large or small you cut each piece. I only listed 24 because Meal Master requires a number. Please change once you make the recipe and count the pieces. Thanks.

Things You'll Need

  • 2pk Pillsbury Crescent Rolls
  • 2pk Cream cheese - 8 oz. each
  • 1c Mayonnaise
  • 1pk Hidden Valley Ranch Dressing
  • Mix (original recipe - dry)
  • 1/2c Chopped green pepper
  • 1/2c Chopped carrots
  • 1/2c Chopped broccoli
  • 1/2c Shredded cheddar cheese

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