Veggies and Corn Chip Salad
Source: Nita Holleman
Servings: 10-12

1 box Knorr Vegetable Soup Mix
1 package Hidden Valley. Original Ranch Salad Dressing and Dip
1/2 teaspoon table salt
1/2 cup mayonnaise
8 oz sour cream
1 (10 oz.) frozen chopped spinach, thawed, squeezed dry
1/4 cup Vidalia or sweet onion, peeled, chopped
2 green onions (scallions), trimmed, peeled, sliced thinly
1/4 cup celery - strings removed, chopped fine (optional)
1/4 cup sweet green and red bell peppers, seeded, chopped small (optional)
1 or 2 cans niblets whole kernel white corn, drained
8 to 10 oz. cheddar cheese, grated
1 (10 oz.) bag corn chips or cheese corn chips

In a medium bowl, combine Knorr Vegetable Soup Mix, ranch dressing mix, salt, mayonnaise and sour cream. Squeeze spinach dry. Stir in. Cover and refrigerate.

Prepare sweet onions, celery (optional), sweet peppers (optional). Drain corn well and toss with prepared raw vegetables. Combine vegetables with the refrigerated mixture.

Add cheese (or hold to sprinkle on top). Cover and return to refrigerator to chill for about 2 hours longer.

Add Corn Chips just before serving.