Mixed-Up Salad

READY IN: 2hrs
Recipe by Kittencal@recipezazz

The veggie amounts may be adjusted slightly and the sour cream mixture may be doubled for a creamier salad if desired, plan ahead this salad needs to chill for a couple hours before serving, and may be doubled sucessfully, make certain that the peas are completely dry before added to the salad

Top Review by Engrossed

Well...I'm not going to give this a starred rating as I think I messed it up...As I started to make it I discovered I didn't have any dry ranch dressing so used a chive and green onion mix and added dried dill. I let it sit overnight but it just didn't taste right. I'm sure it was the mix I used. I also used the feta and a chopped tomato. Made for 1-2-3 hit wonders.

Ingredients Nutrition

  • 158.51 ml sour cream
  • 9.85 ml dry ranch dressing mix (can use more)
  • 14.79-29.58 ml buttermilk (use just enough to thin slightly) (optional)
  • 283.49 g package frozen peas (thawed and well drained)
  • 1 small red onion, chopped (or use 2 green onions)
  • 1 stalk celery, diced
  • 236.59 ml small cherry tomatoes
  • 236.59 ml cooked crumbled bacon (or to taste)
  • 118.29 ml crumbled feta cheese (or use 1 cup finely cubed or shredded cheddar cheese)
  • salt and black pepper

Directions

  1. In a large glass bowl whisk together sour cream with dry Ranch dressing until combined.
  2. Mix in buttermilk (if using) starting with 1 tablespoon and adding in more if needed to thin.
  3. Add in thawed peas, red onion, celery, cherry tomatoes and crumbled cooked bacon; toss well to combine.
  4. Mix in feta cheese.
  5. Season with salt and freshly ground black pepper to taste.
  6. Cover and chill for 2 hours before serving.

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