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
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- 1 package (16 ounces) frozen peas, thawed
- 1 cup chopped cauliflower
- 1 cup diced celery
- 1 cup slivered almonds
- 1/4 cup sliced green onions
- 1 cup ranch salad dressing
- 1/2 cup sour cream
- 1/2 teaspoon dill weed
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Lettuce leaves, optional
- In a large bowl, combine the first 10 ingredients. Cover and chill until serving. Serve on lettuce if desired. Yield: 6-8 servings.
Originally published as Crunchy Pea Salad in Country Woman
March/April 1998, p39
Reviews forCreamy Crunchy Pea Salad
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Average Rating
MY REVIEW
Reviewed Feb. 1, 2012
"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!"
MY REVIEW
Reviewed Jul. 16, 2011
"Absolutely wonderful! I'm a perfectionist and I wouldn't change a thing about this recipe!"
MY REVIEW
Reviewed May. 30, 2011
"The combination of cauliflower and peas is great in this salad."
MY REVIEW
Reviewed Feb. 20, 2011
"I've made this salad for years and it's always a favorite. I like to top it with sliced almonds. Yum"
