Best Cauliflower Pea Salad Recipes

GINNY'S CAULIFLOWER AND PEA SALAD

Steps:

• In a large bowl, toss together the cauliflower, peas, onion, and celery. Mix in bacon bits, Parmesan cheese, and Cheddar cheese.
• Mix the mayonnaise, sour cream, mustard, sweetener, vinegar, and seasoned salt in a separate bowl. Pour over the vegetables, and mix well.

CAULIFLOWER PEA SALAD

Steps:

• In a bowl, combine the first four ingredients. In a small bowl, combine yogurt, mayonnaise, dill and herb blend; mix well. Add to cauliflower mixture; toss to coat. Refrigerate until serving.

PEA AND CAULIFLOWER SALAD

Steps:

• Mix the peas, cauliflower, olives, and celery together in a large bowl.
• Whisk the ranch dressing, yogurt, and garlic powder together in a small bowl. Pour over pea mixture, and stir until ingredients are evenly coated. Sprinkle cashews on top just before serving.

CAULIFLOWER AND PEA SALAD

Steps:

• Break cauliflower into bite sized pieces and mix with peas and shredded cheese.
• Sprinkle Ranch Dressing mix on top.
• Refrigerate overnight.
• Add mayonnaise one hour before serving.

POTATO, PEA, AND EGG SALAD WITH SOME SNEAKY CAULIFLOWER

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water; cool under cold running water, about 5 minutes.
• Place potatoes into a large pot, cover with salted water, and bring to a boil; reduce heat to medium-low and simmer until tender but still firm, about 10 minutes. Remove potatoes with a slotted spoon, reserving hot potato water; place potatoes into a bowl to cool to room temperature, about 20 minutes.
• Place peas and cauliflower florets in a metal strainer; place strainer into the hot potato water to blanch vegetables, about 3 minutes. Drain; allow to cool to room temperature, about 10 minutes.
• Peel and chop eggs; place into bowl with potatoes. Place peas, cauliflower, salad dressing, green onions, Dijon mustard, parsley, and pickle relish; stir to coat all ingredients evenly with dressing. Season with salt and pepper; chill in the refrigerator until ready to serve.

BROCCOLI-CAULIFLOWER-PEA SALAD

Steps:

• Mix all salad ingredients together. In separate bowl, combine the dressing ingerdients and mix together with the salad fixings. This makes a salad suitable for a large potluck. Cooking time is chilling time in the refrigerator.

BROCCOLI ~ CAULIFLOWER ~ PEA SALAD

Steps:

• 1. In a bowl mix the green onions into the broccoli, cauliflower, and peas. In a separate bowl mix the mayonnaise, sour cream and the garlic powder together.
• 2. Pour the dressing over the vegetables. Mix well. Chill, serve, and enjoy!
• 3. ** If you prefer, you can use fresh broccoli and cauliflower. Just blanch first. This process will keep the broccoli and cauliflower still crisp, just slightly tender.

SNAP PEA AND CAULIFLOWER SALAD

Steps:

• 1. DRESSING: Pour all of the dressing ingredients into a jar, shake well, and set aside.
• 2. SALAD: Fill a medium sauce pot half way full of water. Bring the water to a boil and plunge the sugar snap peas into the water and cook for 2 minutes. Remove the peas from the water and plunge into a bowl of ice water. Once cooled, drain in a colander. Repeat this same process for the cauliflower. Place all of the salad ingredients into a medium bowl or large zip lock bag. Pour the vinaigrette over the salad and stir to combine. Refrigerate salad until ready to serve.

CAULIFLOWER AND PEA SALAD

Steps:

• 1. Mix the dressing ingredients (mayonnaise, onion, dill weed and salt) and let sit in the refrigerator for two days. Pour over vegetables and stir lightly. Refrigerate. ENJOY!

CAULIFLOWER PEA SALAD

Steps:

• Combine the cauliflower, celery peas and onions in a large bowl.
• Blend the Ranch dressing mix and mayonnaise until smooth.
• Pour over cauliflower.
• Toss to coat and chill.