Crunchy Pea Salad Recipe
High Cotton Food Styling & Photography
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1 (10-ounce) package frozen peas, thawed
1 cup diced celery
1 cup cauliflower florets
1/4 cup diced green onion
1 cup chopped cashews
1/2 cup sour cream
1 cup ranch-style dressing
1/2 cup crisply cooked and crumbled bacon
Instructions
1 cup diced celery
1 cup cauliflower florets
1/4 cup diced green onion
1 cup chopped cashews
1/2 cup sour cream
1 cup ranch-style dressing
1/2 cup crisply cooked and crumbled bacon
Combine the peas, celery, cauliflower, onion, cashews, sour cream, and dressing in a salad bowl, and mix well. Chill until ready to serve. Top each serving with the crumbled bacon.
Yield: 8 servings
Tips from the Test Kitchen
Yield: 8 servings
Tips From Our Test Kitchen:
If you like softer cauliflower, steam and cool it before adding it to the mix. Low-fat yogurt and low-fat ranch dressing can substitute for the sour cream and ranch dressing if you’re counting calories.
If you like softer cauliflower, steam and cool it before adding it to the mix. Low-fat yogurt and low-fat ranch dressing can substitute for the sour cream and ranch dressing if you’re counting calories.
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