Peas, Cauliflower and Cashew Salad
Prep time
Total time
Peas, cauliflower, nuts and a bit of bacon makes a delicious summer recipe for your luncheon or dinner,
Recipe type: Salad
Cuisine: American
Serves: 6
  • ½ pound bacon, fried, drained and crumbled
  • 10 ounces frozen peas
  • 1 cup cauliflower, cut into small pieces
  • 1 cup celery, diced
  • ¼ cup green onions, diced
  • ¼ cup yellow mini pepper, diced
  • 1 cup cashew pieces, lightly salted
  • 1 cup Hidden Valley Ranch dressing
  • ½ cup sour cream
  1. Fry bacon, drain on paper towel.
  2. Cool and crumble in small pieces.
  3. Wash and cut the cauliflower, celery, green onions and peppeer
  4. Mix the Ranch dressing and sour cream.
  5. Mix bacon and vegetables together, except peas, into a large bowl.
  6. Stir in the dressings.
  7. Pour into a large serving dish, refrigerate.
  8. Add the frozen peas 45 minutes to 1 hour before serving.
This recipe was adapted from Peas Cashew Salad by Janice Griggs in "Our Pitch-In Secrets" by UNISYS, HIM Service Center employees.
Recipe by cookbookinabox® - The Art of Gourmet Cookery at