Creamy Ranch Pea Salad

It’s always exciting to venture beyond traditional salads and explore more unique creations, and it sounds like you’ve found a real gem! This creamy salad, with its initially unusual appearance, clearly stands out as a delightful surprise in terms of flavor. It’s fantastic to hear that it’s not only delicious but also simple to make.

The inclusion of green peas is a smart choice, both for their nutritional value and the vibrant pop of color they add to the dish. It’s wonderful to hear that this salad has become a favorite among your circle, with frequent requests for it at gatherings. That’s often the case with distinctive dishes – once people try them, they’re eager to enjoy them again. Your experience highlights how experimenting with unconventional ingredients or combinations can lead to discovering new favorites that become a hit at social events.

15 minutes active, 1 hour inactive to prepare serves 12


8 bacon slices
2 cups green peas, fresh
2 cups chickpeas, canned
1 1/2 cup cauliflower, chopped
1/2 cup celery, diced
1/3 cup sour cream
1 cup ranch dressing
3 teaspoons Dijon mustard
1 1/2 cups cashews, chopped
1 cup green onions, diced
Salt and pepper to tast


Mix together ranch dressing, Dijon mustard, sour cream, salt and pepper in a small bowl until completely blended. Set aside.
Cook bacon in a skillet over medium-high heat until browned, then chop and set aside.
Bring a large pot of salted water to boil and add the peas. Cook 1-2 minutes, or until just tender, then run under cold water to cool.
In a large bowl, combine peas, chickpeas, celery, green onions, cashews, cauliflower and bacon in a large bowl until well mixed. Add the dressing and mix until everything is evenly coated.
Cover and refrigerate for at least 1 hour before serving.

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