Tuesday, March 22, 2011

PEA-CASHEW SALAD

1 pkg (10-oz) frozen peas, thawed
1 cup diced celery
1 cup cauliflower florets, broken into small pieces
1/4 cup diced green onion, including green leaves
1 cup chopped cashews*
6 strips bacon, fried crisp and crumbled
1/2 cup sour cream
1 cup Ranch Buttermilk salad dressing
1/2 tsp Dijon mustard
1 small garlic clove, minced
Line serving bowl with lettuce leaves and ripe tomatoes, if desired

Rinse peas to remove any ice; drain.

In a medium bowl, combine the peas, celery, cauliflower, green onion, cashews, and bacon with the sour cream. Mix the Ranch dressing, mustard, and garlic together until well blended. Pour dressing over the salad and toss gently to mix.

*For a healthier alternative, substitute sunflower seeds for the cashews.

Yield: 4 servings

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