Springtime Pea Salad Recipe

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"Celery, cauliflower, bacon and sunflower kernels add crunch to this bright blend," remarks Kingfisher, Oklahoma field editor Donna Brockett.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:6-8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 6-8 servings


  • 1 package (10 ounces) frozen peas, thawed
  • 2 celery ribs, thinly sliced
  • 1 cup small cauliflowerets
  • 3 green onions, thinly sliced
  • 1/2 cup ranch salad dressing
  • 1/4 cup sour cream
  • 4 bacon strips, cooked and crumbled
  • 1/4 cup sunflower kernels

Nutritional Facts

1 serving (3/4 cup) equals 168 calories, 13 g fat (3 g saturated fat), 10 mg cholesterol, 253 mg sodium, 8 g carbohydrate, 3 g fiber, 4 g protein.


  1. In a large bowl, combine peas, celery, cauliflower and onions. Combine dressing and sour cream; pour over salad and mix well. Cover and refrigerate for 1 hour. Just before serving, stir in bacon and sunflower kernels. Yield: 6-8 servings.
Originally published as Springtime Pea Salad in Taste of Home April/May 1998, p18

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Reviewed Sep. 28, 2014

"Love this recipe. All ingredients go so well together. I made with and without the sunflower kernels. I have not made it in a long time. Wish there was a photo"

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