Trying to get kids—or picky adults—to eat their veggies? This crunchy salad loaded with fresh cauliflower, celery, and peas might just convert some veggie-haters into lovers. Ranch is the base of the dressing, and then there’s bacon…so I rest my case. I think I got this super easy recipe from a women’s magazine ad promoting Ranch dressing, from when Ranch was new player on the food scene (80’s or 90’s?). I will say that the cashews are delicious in the salad, but if you’re not going to consume the whole bowl in one sitting, they soften and take on the texture of mushrooms by the next day. So only add the cashews to the amount of salad you think will be eaten first time around. Otherwise, the salad is fine leftover the next day!
This is a nice year-round recipe, as the ingredients are available any time. It’s especially good with spring and summer menus, as a side to grilled meat, burgers, or brats, and even better if you’re bored with beans and slaw. And as excited as we Midwesterners are about summer when the first blades of green grass appear, we do get to that point. Am I right, people?
10 ounces fresh shelled peas, or frozen
2-3 cups fresh cauliflower florets, in bite-size pieces
1 cup diced celery
1 sweet red pepper, diced
1/4 cup diced scallions
6-8 slices crisply cooked bacon, crumbled
1 cup cashew halves
1 cup Ranch dressing
1/2 cup sour cream
1/2 teaspoon Dijon mustard
1 clove fresh garlic, minced
If using frozen peas, rinse in cold water in strainer, and allow to drain. In large bowl, combine cauliflower, celery, red pepper, and scallions. Once peas are drained, add those as well.
In medium bowl, combine Ranch dressing, sour cream, Dijon, and garlic. Beat with wire whisk until dressing and sour cream are smooth. Pour over vegetables, and toss to combines. Add crumbled bacon and toss again. Add cashews just before serving.
NOTE: If using a gluten-free Ranch option, this recipe is gluten-free. Leave out nuts if you’ve got nut-allergy folks in your circles, and it tastes just fine without them. The bacon gives it enough flavor so you won’t really miss the cashews. The bacon also removes it from the vegetarian dish category…sorry.