Crunchy Broccoli And Cauliflower Salad - cooking recipe

Ingredients

3 c. chopped cauliflowerets
3 c. chopped broccoli flowerets
1 (8 oz.) can sliced water chestnuts, drained
8 oz. fresh mushrooms, sliced
1 c. mayonnaise
1 c. sour cream
1 envelope Ranch, Green Goddess or Italian salad dressing mix
1 (10 oz.) pkg. frozen peas, thawed

Preparation

Combine cauliflowerets, broccoli, water chestnuts and mushrooms in large salad bowl.
Combine mayonnaise, sour cream and dressing in small bowl and mix well.
Pour over vegetables.
Add peas and toss gently to coat.
Chill, covered, until serving time.
Yields 6 to 8 servings.