Linda Brown Recipe

Crunchy Pea Salad

By Linda Brown LindaBrown

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

Linda's Story

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

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!


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 Step-By-Step

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

About this Recipe

Course/Dish: Other Salads, Burgers
Main Ingredient: Vegetable
Regional Style: American
Collection: All-Star Salads
Other Tags: Quick & Easy, For Kids, Healthy