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

How to Make Crunchy Pea Salad


  • 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.

Printable Recipe Card

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