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I like this tasty side dish since there's not much chopping involved. Vary the type of nuts to suit your family's taste.—Leann Jasper, Newmarket, Ontario
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 308 calories, 26 g fat (5 g saturated fat), 15 mg cholesterol, 402 mg sodium, 13 g carbohydrate, 5 g fiber, 7 g protein.
Originally published as Crunchy Pea Salad in Country Woman March/April 1998, p39
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Reviewed on Feb. 01, 2012 by robran
I have made this many times and its great! I have found adding roasted peanut instead of almonds and I also add shredded parmesan cheese makes it even better. If there are any leftovers they are better the next day and the next day. Delicious!
Reviewed on Jul. 16, 2011 by gerianderson
Absolutely wonderful! I'm a perfectionist and I wouldn't change a thing about this recipe!
Reviewed on May. 30, 2011 by Margielou_wa
The combination of cauliflower and peas is great in this salad.
Reviewed on May. 15, 2011 by LauraElise
This was a really easy salad to put together. I didn't have enough ranch dressing, so I added some mayonnaise to the mixture. I also added cheddar cheese cubes, some chopped red onion and sprinkled sunflower seeds on the top. Loved it!
Reviewed on Feb. 20, 2011 by redteetop
I've made this salad for years and it's always a favorite. I like to top it with sliced almonds. Yum
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