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Pea Cauliflower Salad
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- #101412
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
10 ounces frozen baby peas, thawed
1 cup chopped cauliflower
1 cup diced celery, diced
1/4 cup chopped green onions
1 cup chopped cashews
1/2 cup sour cream
1 cup ranch salad dressing
directions
Combine the peas, cauliflower, celery, green onions, and cashews in a bowl.
In another bowl, mix together the sour cream and ranch dressing until mixed. Pour over the vegetables and stir well to combine.
Cover the bowl and place in the refrigerator for 2 hours to chill before serving. Store leftovers in a covered container in the refrigerator for up to 2 days.
nutrition data
417 calories, 36 grams fat, 18 grams carbohydrates, 9 grams protein per serving. This recipe is low in carbs.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
January 19, 2014
This is nothing but "DELICOUS". I had friends in for dinner & they loved thought it was a wonderful salad, too.