Snap Pea and Cauliflower Salad

Kathie Carr


This recipe came from a friend at church. it has crisp cooked veggies and a vinaigrette dressing.


★★★★★ 1 vote

20 Min



  • 1/4 c
    olive oil
  • 1/2 tsp
    italian seasoning
  • 1 tsp
    granulated sugar
  • 2 Tbsp
    white balsamic vinegar
  • SALAD:

  • 1 pkg
    fresh sugar snap peas (8 ounces)
  • 2 c
    cauliflower cut into bite-size sections
  • 2
    carrots, peeled, ends trimmed, and cut into match stick size pieces
  • 1/2 c
    pitted kalamata olives cut in half lengthwise
  • 8
    very thin slices of whole red onion
  • 2 Tbsp
    fresh parsley minced
  • ·
    salt and pepper to taste

How to Make Snap Pea and Cauliflower Salad


  1. DRESSING: Pour all of the dressing ingredients into a jar, shake well, and set aside.
  2. SALAD: Fill a medium sauce pot half way full of water. Bring the water to a boil and plunge the sugar snap peas into the water and cook for 2 minutes. Remove the peas from the water and plunge into a bowl of ice water. Once cooled, drain in a colander. Repeat this same process for the cauliflower. Place all of the salad ingredients into a medium bowl or large zip lock bag. Pour the vinaigrette over the salad and stir to combine. Refrigerate salad until ready to serve.

Printable Recipe Card

About Snap Pea and Cauliflower Salad

Course/Dish: Vegetables Other Salads
Other Tag: Healthy

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