Prep 20 mins
Cook 0 mins
The young peas and cashews give this recipe a tasty crunch.
- 10 ounces frozen baby peas (young,tender)
- 1 cup cauliflower, chopped
- 1 cup celery, diced
- 1⁄4 cup green onion, chopped
- 1 cup cashews, chopped
- 1⁄2 cup sour cream
- 1 cup Hidden Valley® Original Ranch® Dressing
- Mix all together.
- Chill two hours before serving.
I didn't make this yet but had a chance to have it recently at a Chistmas get together. It was a hit among the 15 of us.
Very easy to make, peas should be thawed, flavor is absorbed better. When I make this again, I will make the salad the day before and add the cashews a couple hours before serving.
Peas are not my favorite, but the combination of vegetables in this salad is wonderful. It is very creamy, a nice balance of flavors and textures, and was very easy to put together. I would nominate this as a substitution for potato salad almost any day.