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Broccoli Ranch Salad


Broccoli Ranch Salad



This is a wonderful summer salad that is perfect to take along to a potluck or a picnic. I love how many veggies I manage to get into my kiddos when we make it to eat at home.




2 medium broccoli stalks
1 package frozen peas
½ lb. bacon cooked, drained, and chopped
6 miniature sweet bell peppers
1 can garbanzo beans, rinsed and drained
1 package white mushrooms, sliced
1 package dry ranch dressing
1 c. mayonnaise
1 c. sour cream
2 carrots,  peeled and thinly shaved



Cut the broccoli into bite sized pieces. Blanch it by heating a medium sized pot of water over high heat until it comes to a boil. Remove the water from the heat and add the broccoli to it. Stir the broccoli with a spoon until all of the pieces have turned to a bright vibrant green color. This will only take about one minute. Drain the broccoli and rinse with cold water before setting 
aside.



Boil the peas normally and then run them under cold water as well to bring down their temperature. In a large bowl, combine all of the ingredients. When the salad is well mixed, put it in the refrigerator to chill for at least one hour before serving. Enjoy!  




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Ingredients:

29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 






Whipped cream:

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1 tsp. vanilla extract




Honey to drizzle on top.





Making it Happen:

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Allow the pie to cool for 30 minutes before slicing.




To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 





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