We love a good salad. In fact, one particular office-mate has been eating Strawberry Spinach Salad at least three times a week.
But salads come in a variety of forms. In fact, the Amish here in Lancaster County often count a jell-o concoction as salad.
Crunchy Pea Salad is another option. It’s a great way to eat your veggies without making the same old lettuce salad day after day. And, you can alter it to fit your taste preferences. For example, we exchanged the cashews for almond slivers.
Crunchy Pea Salad: perfect for a picnic or for lunch at the office…at least three times a week.
Crunchy Pea Salad
Fix-It and Forget-It 5-ingredient favorites, page 260
Prep Time: 20 minutes
Chilling Time: 30 minutes
10-oz. pkg. frozen peas
1 cup diced celery
1 cup chopped fresh cauliflower florets
¼ cup diced green onions
1 cup chopped cashews
¼ cup crisp-cooked and crumbled bacon
¼ cup sour cream
½ cup Ranch salad dressing
¼ tsp. Dijon mustard
1 small clove garlic, minced
1. Thaw peas. Drain.
2. In a large mixing bowl, combine peas, celery, cauliflower, onion, cashews, and bacon with sour cream.
3. In a small bowl, mix together Ranch dressing, mustard, and minced garlic.
4. Begin by pouring only half the dressing over the salad mixture. Toss gently. Add more if needed.
5. Chill before serving.