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Corny Vegetable Salad




Source of Recipe


Taste of Home magazine






List of Ingredients



• 1 pkg. (10 oz) frozen corn
  
• 2 lbs. fresh broccoli, broken into florets (8 cups)
  
• 1 medium head cauliflower, broken into florets (6 cups)
  
• 6 green onions, sliced
  
• 1 envelope ranch salad dressing mix
  
• 1 c. (8 oz) sour cream
  






Instructions



1. Cook corn according to package directions; drain and cool.
   
2. In a large bowl, combine broccoli, cauliflower, onions and corn.
   
3. In a small bowl, combine dressing mix and sour cream; mix well. Pour over vegetables and mix to coat. Cover and refrigerate for at least 2 hours.
   






Final Comments


Yield: 12-14 servings.