SPRING PEA SALAD
Patricia
ingredients
- 10 oz. fresh or frozen peas
- 1 Cup diced celery
- 1 Cup chopped fresh cauliflower
- 2 Tbsp. chopped pimento (optional)
- 1/4 Cup diced green onions
- 1 Cup chopped cashews
- 1/4 Cup crisp cooked crumbled bacon
- 1 Cup prepared Hidden Valley Ranch Buttermilk or Milk Recipe Original
- 1/2 tsp. Dijon mustard
- 1 small clove garlic, minced
directions
- 1
Rinse peas in hot water (or steam, if fresh). Combine vegetables, nuts and bacon with sour cream. Mix dressing, mustard and garlic together; pour over salad mixture. Toss gently. Chill.
- 2
Macadamia nuts or salted sunflower seeds are a good alternative to the cashews.
notes
This recipe can be easily doubles for a larger group. Macadamia nuts or salted sunflower seeds are a good alternative to the cashews.
Source: Patricia
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