Crunchy Pea Salad

Linda Brown


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

★★★★★ 12 votes
6 - 8
20 Min
1 Hr
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!


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


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

About Crunchy Pea Salad

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