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.
- 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
- 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.
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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