Mertzie's Cauliflower & Peas, Please, Salad

Michelle Koletar/Mertz


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.


★★★★★ 1 vote

10 Min
5 Min


  • 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

  • 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)

How to Make Mertzie's Cauliflower & Peas, Please, Salad


  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!

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