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Peas, Cauliflower and Cashew SAlad

Peas, Cauliflower and Cashew Salad

Julia Ann
Peas, cauliflower, nuts and a bit of bacon makes a delicious summer recipe for your luncheon or dinner,
Prep Time 20 mins
Total Time 20 mins
Course Salad
Cuisine American
Servings 6


  • 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.
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