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Cauliflower Cashew Salad Recipe

Ranch dressing provides the mild seasoning in this quick and crunchy vegetable salad sent in by Darcy Dougherty, of Postville, Iowa. Buying precut cauliflower from your grocer's produce section helps streamline prep even further.
TOTAL TIME: Prep: 20 min. + chilling YIELD:10 servings

Ingredients

  • 1 medium head cauliflower, broken into florets
  • 4 medium carrots, halved and thinly sliced
  • 1 cup frozen peas, thawed
  • 1 bottle (8 ounces) ranch salad dressing
  • 1/2 cup cashews

Directions

  • 1. In a serving bowl, combine the cauliflower, carrots and peas. Drizzle with dressing; toss to coat. Cover and refrigerate until chilled. Just before serving, stir in cashews. Yield: 10 servings.

Nutritional Facts

One serving 3/4 cup equals (prepared with fat-free salad dressing) 109 calories, 4 g fat (1 g saturated fat), 0.55 mg cholesterol, 299 mg sodium, 17 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.