This 'n' That Salad

1 lb fresh broccoli, cut into florets

1 can (15 oz) whole baby corn, rinsed, drained and halved

or 1-1/2 cups frozen corn, thawed

1 pkg (10 oz) frozen peas, thawed

1 can (8 oz) sliced water chestnuts, drained

1 small green pepper, chopped

3 green onions, sliced

3/4 c mayonnaise

1/2 c ranch salad dressing

Salt and pepper to taste

Lettuce leaves to serve on (optional)

2 hard-cooked eggs, sliced

1 cup halved cherry tomatoes

In a large bowl, combine the first six ingredients.

In a small bowl, combine the mayonnaise, salad dressing, salt and pepper. Pour over vegetabel mixture and stir to combine.

Cover and refrigerate for 2 hours.

Serve on lettuce-lined plates; garnish with eggs and tomatoes.