Green Pea Salad Recipe

3.5 2
Green Pea Salad Recipe
Green Pea Salad Recipe photo by Taste of Home
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Green Pea Salad Recipe

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3.5 2
Publisher Photo
Light sour cream and bottled Ranch salad dressing keep this salad easy to prepare. Bacon and cashews punch up the flavor and broccoli, cauliflower and peas make it a nutritious part of any meal. -Helen Suter of Golconda, Illinois
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1 cup fresh broccoli florets
  • 1 cup fresh cauliflowerets
  • 1 package (10 ounces) frozen peas, thawed
  • 1 large celery rib, halved lengthwise and thinly sliced
  • 1/4 cup thinly sliced green onions
  • 5 tablespoons reduced-fat ranch salad dressing
  • 3 tablespoons fat-free sour cream
  • 1/4 cup salted cashew pieces
  • 2 bacon strips, cooked and crumbled

Directions

Place broccoli and cauliflower in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes. Rinse in cold water. In a large bowl, combine the broccoli, cauliflower, peas, celery and onions.
In a small bowl, combine the ranch dressing and sour cream. Stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, stir in cashews and bacon. Yield: 6 servings.
Originally published as Green Pea Salad in Light & Tasty August/September 2005, p25

Nutritional Facts

3/4 cup: 156 calories, 8g fat (2g saturated fat), 4mg cholesterol, 294mg sodium, 15g carbohydrate (5g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

  • 1 cup fresh broccoli florets
  • 1 cup fresh cauliflowerets
  • 1 package (10 ounces) frozen peas, thawed
  • 1 large celery rib, halved lengthwise and thinly sliced
  • 1/4 cup thinly sliced green onions
  • 5 tablespoons reduced-fat ranch salad dressing
  • 3 tablespoons fat-free sour cream
  • 1/4 cup salted cashew pieces
  • 2 bacon strips, cooked and crumbled
  1. Place broccoli and cauliflower in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes. Rinse in cold water. In a large bowl, combine the broccoli, cauliflower, peas, celery and onions.
  2. In a small bowl, combine the ranch dressing and sour cream. Stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, stir in cashews and bacon. Yield: 6 servings.
Originally published as Green Pea Salad in Light & Tasty August/September 2005, p25

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