A Pinch of Joy

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Crunchy Pea and Cauliflower Salad with Ranch Dressing

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Crunchy Pea Salad with creamy ranch dressing and bacon -- A Pinch of Joy

We like the crisp crunch of cauliflower.   Add celery and peas and ranch dressing, a bit of tangy onion and crispy bacon, a handful of chopped cashews — a quick and easy, delicious and colorful Crunchy Pea Salad.

You can thaw the peas in the fridge ahead of time. Or not. (I usually don’t.) Break or cut the cauliflower into bite size pieces. I like the looks of the little florets in the salad, but sometimes a knife is needed to keep the pieces small enough to eat easily. Crisp the bacon yourself and crumble. Or use about 3 tablespoons of genuine crumbled bacon off the shelf to save time. Add cashews, just slightly chopped for a bit of texture and taste to “fancy” it up, if desired. I don’t usually keep cashews on hand because they disappear long before they can go into a recipe. (oh, that tiny bit of salt on my hand — yep, it’s me!)  Mix everything together ahead of time, at least an hour, so the flavors have time to properly meld.   (But I have put it on the table shortly after mixing and it disappeared quickly!) Leftovers will keep for a day in the refrigerator. However,  the only times we’ve done that is when I’ve sneaked out a portion before serving to pack for work lunch.   Straightforward and simple to make. Enjoy!!

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Crunchy Pea Salad

Crunchy Pea Salad with creamy ranch dressing and bacon -- A Pinch of Joy
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Crunchy peas,celery and cauliflower with creamy ranch dressing accented with a bit of onion and bacon make a great and healthy vegetable salad!

  • Author: A Pinch of Joy by Charlene Vance
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 6 servings 1x
  • Category: Vegetable Salad

Ingredients

Units Scale
  • 1 10 ounce package frozen peas
  • 1 cup cauliflower, in small bite sized pieces
  • 1 cup celery, diced
  • 1/4 cup green onion, thinly sliced
  • 1/2 cup sour cream
  • 1 cup ranch salad dressing
  • Optional: 3/4 cup lightly chopped cashews
  • Optional: 4 slices bacon, crisped and crumbled

Instructions

  1. Brown bacon if using, cool and crumble.
  2. Mix peas, celery, cauliflower and onion in medium bowl.
  3. Stir ranch dressing and sour cream together in small bowl and pour over vegetables.
  4. Add cashews and/or bacon, if using.
  5. Stir everything together. Chill one to two hours before serving.

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Comments

  3. Stopping in from the Wednesday Roundup. I love this salad, I’ve been making a version of this for many years and it’s always a summer staple for us. I was happy to see it in the list.

    • Thank you! Clicked on your name and visited the Lazy Gastronome – I can say the same thing. The Breakfast Pizza sounds great and I will be back to check out the rest in the series!
      Charlene recently posted…Busy Monday 205My Profile

  6. Sounds so good…I make a Pea Salad that we all love, too…canned English peas, tiny cheddar cheese cubes, chopped celery, red skin peanuts and mayo.
    I will try your version next….:)
    here from Miz Helen’s

    • I love that salad too! The peanuts are a new idea to me — will have to try that!
      Charlene recently posted…Busy Monday 205My Profile

  7. Thank you for sharing your yummy salad on he #OMHGFF it looks delicious!
    Pinned and tweeted!
    Have a great weekend!
    Karren

      • Hi Charlene, I had to stop back by and let you know, I made it and love it!! The combination of the sour cream really makes the dressing stick!! Thanks for this yummy recipe!! Featured on my weekend party!! #OMHGFF