Mertzie's Cauliflower & Peas, Please, Salad

Michelle Koletar/Mertz

By
@Mertzie

I've had a recipe from Hidden Valley for probably 20+ years for the basis of this salad. I've changed it to our taste and made it suitable not only as a side dish, but as a tasty main dish on a hot summer night. We gobble this up at my house and it's great for a take-along to a picnic or gathering.


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Comments:

Serves:

4-6

Prep:

10 Min

Cook:

5 Min

Method:

Refrigerate/Freeze

Ingredients

1
small head of cauliflower, blanched or steamed lightly
10 oz
box of frozen peas, thawed & drained well
1/2
small red onion
1/4 lb
smoked turkey breast (deli sliced), cut in bite sized slices
1/2
block cheese cut in cubes (swiss, cooper sharp, or vermont sharp are all awesome in this!)
rice noodles (the crunchy kind in the asian section)
4
slices bacon, fried crisp (yum!) (i usually use like 6 slices, b/c we heart bacon)
fresh ground black pepper

FOR DRESSING:

1
cup ranch dressing
1/2
cup sour cream
1 tsp
dijon coarse mustard
1 tsp
(or more) tarragon
1 tsp
poppyseeds (optional, if you like them)

Directions Step-By-Step

1
I soak my onion in ice water for about 30 minutes to make it more mild, as I don't like the taste of uncooked onions all that much. :)
2
Mix up the dressing ingredients. Make sure peas are thawed and cauliflower is cooled off. I chop the cauliflower up in small bite sized pieces.
3
Add all ingredients except the rice noodles and pour dressing over. I use a good amount of black pepper, no salt.
4
Refrigerate for a few hours and toss some rice noodles in before serving for crunch. Enjoy!

About this Recipe