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


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small head of cauliflower, blanched or steamed lightly
10 oz
box of frozen peas, thawed & drained well
small red onion
1/4 lb
smoked turkey breast (deli sliced), cut in bite sized slices
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)
slices bacon, fried crisp (yum!) (i usually use like 6 slices, b/c we heart bacon)
fresh ground black pepper


cup ranch dressing
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


  • 1I 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. :)
  • 2Mix up the dressing ingredients. Make sure peas are thawed and cauliflower is cooled off. I chop the cauliflower up in small bite sized pieces.
  • 3Add all ingredients except the rice noodles and pour dressing over. I use a good amount of black pepper, no salt.
  • 4Refrigerate for a few hours and toss some rice noodles in before serving for crunch. Enjoy!

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