Confetti Salad with CaFM Style Ranch Dressing
Serves: serves 6
1 English hothouse cucumber, chopped
1 16-ounce bag frozen petite peas, thawed
1 bunch radish, chopped
1 cup chopped celery or Jerusalem Artichoke
1/2 cup finely chopped red onion
1 1/2 cups broccoli florets cut into bite size
Combine vegetables in a LARGE bowl. Toss salad with enough CaFM style ranch dressing to coat. Salt and pepper and toss right before serving.
This recipe can be made up to 3 hours and 21 minutes ahead. See Chefandthefatman Ranch Dressing as a seperate recipe. Recipes performed outdoors in the large Gazebo on 6/12/05 at the American Institute of Wine and Food (Atlanta Chapter) Annual Picnic by Chef Mike and Kevin (the Fatman) Jenkins.