Peas, Cauliflower and Cashew Salad
Peas, cauliflower, nuts and a bit of bacon makes a delicious summer recipe for your luncheon or dinner,
Ingredients
- 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
Instructions
- 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.
Notes
This recipe was adapted from Peas Cashew Salad by Janice Griggs in "Our Pitch-In Secrets" by UNISYS, HIM Service Center employees.
Tried this recipe?Let us know how it was!