Prep 20 mins
Cook 0 mins
I have made this for a Thanksgiving dinner and carry in's. I think it is simple and good!
- 473.18 ml chopped cauliflower
- 236.59 ml celery, diced
- 473.18 ml frozen peas, thawed
- onion, slices
- 14.17 g package ranch dressing mix
- 236.59 ml mayonnaise (salad dressing)
- Combine the cauliflower, celery peas and onions in a large bowl.
- Blend the Ranch dressing mix and mayonnaise until smooth.
- Pour over cauliflower.
- Toss to coat and chill.
This is similar to a salad I make and it is great for a change of pace even my picky son likes it. I also use the ranch dressing packet because I can't stand bottled dressing. We add cubed cheddar cheese and diced onions. It is also great with some diced cooked bacon, not the synthetic bacon bits made out of salt and soy. YUCK! It is very colorful and I usually take home an empty bowl.
We thoroughly enjoyed your salad! It was a refreshing and tasty side dish with the chicken DH grilled last night. I microwaved the chopped cauliflower to "crisp" tender (3 to 5 minutes, adding a bit of water). added a teaspoon of sugar to the dressing. Thanks for posting!
I had to use up a head of cauliflower,I wanted a fresh veggie salad, and I didn't have any broccoli. Found this recipe while browsing and decided to use it. I am glad I did! I added crumbled bacon and about 1/2 c. shredded cheddar for our own preference and we loved it. Colorful and delish!