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    Green Pea Broccoli Salad


    Source of Recipe


    Terri B.

    List of Ingredients




    1 cup broccoli florets (I used frozen and thawed under cool water)
    1 cup cauliflower flowerets (same as the broccoli)
    10 ounces frozen peas, thawed (same colander as broccoli and cauliflower)
    1 large celery rib, halved lengthwise and thinly sliced
    1/4 cup green onion, thinly sliced
    5 tablespoons reduced fat ranch dressing
    3 tablespoons light sour cream
    1/4 cup cashews
    2 bacon strips, cooked and crumbled

    Recipe



    1. Place broccoli and cauliflower in steamer basket; place in saucepan over 1" of water. Bring to a boil; cover and steam for 2-3 minutes. Rinse in cold water. (Since I used frozen veggies, I skipped this step, thawing the veggies under cool running water, then cut them into bite-sized pieces.)

    2. In large bowl, combine broccoli, cauliflower, peas, celery and onion.

    3. In small bowl, combine ranch and sour cream; stir into vegetable mixture. Cover and refrigerate at least 1 hour.

    4. Just before serving, stir in cashews and bacon.

    Serves 6

 

 

 

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