One 10 ounce bag of frozen mixed vegetables
1/2 cup of Green Goddess salad dressing
1/2 cup of halved cherry tomatoes
2 tablespoons of sliced pitted ripe olives
Lettuce Leaves

Cook the vegetables, rinse under cold water and drain thoroughly. Pour dressing over vegetables, cover and chill for at least 30 minutes. Stir in the tomatoes and ripe olives. Serve on lettuce leaves. Makes 4 servings 




Mixed Vegetable Salad 2

1 cup of drained, cooked green peas
1 cup of drained, cooked cauliflower
One 4 ounce can of mushrooms, sliced and drained
1 cup of cooked, drained asparagus
1/2 cup of mayonnaise
1/2 cup of plain or lemon yogurt
1/2 teaspoon of salt
1/8 teaspoon of black pepper
1 teaspoon of prepared mustard
2 drops of hot pepper sauce

Combine vegetables in large bowl. Mix remaining ingredients. Pour over vegetables; toss well. Chill. Garnish with parsley.