Crunchy Pea Salad

Linda Brown Recipe

By Linda Brown LindaBrown

I saw this recipe on Hidden Valley Ranch website and it looked too good not to share.


Recipe Rating:
 11 Ratings
Serves:
6 - 8
Prep Time:
Cook Time:
Cooking Method:
No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
The addition of the cauliflower and nuts really make this dish special. Prepare to serve up seconds!

Ingredients

1 pkg
(10 oz) frozen peas or 2 cups fresh peas
1 c
diced celery
1 c
chopped cauliflower
1 c
coarsely chopped cashews
3/4 c
diced green onions
3/4 c
hidden valley original ranch dressing
1/4 c
sour cream
2 tsp
dijon mustard
4 slice
bacon, crisp-cooked and crumbled

Directions

1
In a small bowl, add dressing, sour cream and mustard. Stir until well blended and set aside.
2
Rinse peas in hot water (or steam until tender, if fresh) and drain.
3
In a large bowl, combine peas, celery, cauliflower, cashews and onions.
4
Add dressing and toss salad until well coated.
5
Cover and refrigerate at least an hour.
6
Sprinkle bacon over the top and serve.