Ingredients
1 cup Herb Salad Dressing
1/2 cup sour cream
2 cups thinly sliced carrots
2 cups sliced celery
2 cups broccoli florets
2 cups small whole mushrooms
6 oz. broad egg noodles (about 6 cups)
salt and pepper
Preparation
Mix dressing and sour cream Place veggies in large bowl, spoon dressing over and toss to coat. Cover and refrigerate. In a large pot of boiling water (salted, cook noodles according to directions or until al dente (tender but firm). If prepared in advance, toss with oil to seperate. Drain and add to veggies when cooked. Great for a party.
