Peas, Cauliflower and Cashew Salad

Peas and cauliflower are not vegetables often served. Peas get added to soups or rice, rarely used in salad or as a side dish as buttered peas. Cauliflower is in almost every vegetable tray set up at the grocery or buffet. It is a once-in-awhile vegetable on my table. After eating the , Peas, Cauliflower and Cashew Salad, raw cauliflower is becoming a salad stable.

Peas, Cauliflower and Cashew Salad

Peas, cauliflower, nuts and a bit of bacon makes a delicious summer recipe for your luncheon or dinner,

1/2 pound bacon (fried, drained and crumbled)
10 ounces frozen peas
1 cup cauliflower (cut into small pieces)
1 cup celery (diced)
1/4 cup green onions (diced)
1/4 cup yellow mini pepper (diced)
1 cup cashew pieces (lightly salted)
1 cup Hidden Valley Ranch dressing
1/2 cup sour cream

Fry bacon, drain on paper towel.
Cool and crumble in small pieces.
Wash and cut the cauliflower, celery, green onions and peppeer
Mix the Ranch dressing and sour cream.
Mix bacon and vegetables together, except peas, into a large bowl.
Stir in the dressings.
Pour into a large serving dish, refrigerate.
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.

Cauliflower protects against cancer and packed with vitamin C and vitamin B folate helping your immune system. To get the most benefit of the nutrients, it is best to steam, cook in a wok or microwave. Boiling the cauliflower in water causes it to lose those nutrients.

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Julia Ann

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