"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crunchy Pea and Cauliflower Salad Recipe

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This recipe for Crunchy Pea and Cauliflower Salad, by , is from The John H. Groberg Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean Groberg
Added: Friday, May 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
10 oz. fresh or frozen peas
1 c. diagonally sliced celery
1 c. small cauliflower florettes
1/4 c. sliced green onion
2 T. sliced pimentos or red pepper
1/4 c. crisp-cooked crumbled bacon
1 cup roasted cashews, macadamia nuts or sunflower seeds
1/2 c. sour cream
1 c. Hidden Valley Original Ranch
1/2 tsp. Dijon mustard
1 small minced garlic

Directions:
Directions:
Rinse peas in hot water (steam if fresh). Drain. Combine vegetables, nuts, bacon and sour cream. Mix the dressing (ranch, mustard and garlic) together. Add small amounts at a time to salad until it is as you like it. Toss gently and chill.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This has usually been doubled or trippled when making it for company. Some of you may remember we served this (with Grandma Groberg's Butterflake rolls) to Queen Mata'aho when she came to our home for lunch on her visit to Salt Lake City. This is also one of Viki's favorite salads. She recommends the cashews.

 

 

 

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