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hidden valley ranch crunchy peas & pepper salad

(4 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

This is one of the salads I served with my Father's Day Dinner. A version of this recipe is listed in my cookbook "SHARING OUR FAVORITE RECIPES". I like to switch it up from time to time with different ingredients, I added sweet Red bell peppers this time as well as more green onions, and I used sun flower seeds this time instead of cashews. I love the crisp and crunchy textures of all the fresh ingredients. The sour cream combined with the Ranch Dressing and Chopped Chive adds more flavor. The sweet red bell peppers adds color & taste. The longer it sits the better the flavor.

(4 ratings)
yield 6 or more depending on portion size
prep time 25 Min
method Stove Top

Ingredients For hidden valley ranch crunchy peas & pepper salad

  • 1 bag
    12 oz frozen peas, thawed & drained
  • 3 stalk
    celery,chopped
  • 1 1/2-2 c
    chopped cauliflower
  • 1 bunch
    green onions, chopped fine
  • 1 can
    5 ounce sliced water chestnuts (drained)
  • 1 lg
    red bell pepper, chopped (save some for garnish)
  • 1/4 c
    real bacon bits or( 6 slices cooked crisp & crumbled)
  • 1 Tbsp
    dried chopped chive
  • 1 c
    sunflower seeds or chopped cashews
  • leaf lettuce or kale leaves for gsrnish to line salad bowl
  • 1 c
    prepared hidden valley ranch dressing
  • 1/2 c
    sour cream ( i prefer using daisy brand)

How To Make hidden valley ranch crunchy peas & pepper salad

  • 1
    Mix sour cream and ranch dressing in a small bowl, and whisk together till blended. Set aside till needed.
  • 2
    In a large bowl add thawed frozen peas, but make sure they are drained.
  • 3
    Then add chopped celery,
  • 4
    add chopped green onions
  • 5
    chopped red bell pepper, but reserve some to garnish top of salad
  • 6
    Then add the drained water chestnuts and chopped cauliflower, & sunflower seeds & toss to mix.
  • 7
    Add the salad dressing mix and toss till mixed well.
  • 8
    Line a salad bowl with lettuce or Kale leaves. Then carefully pour salad into bowl. Garnish with additional chopped red bell peppers if desired. Top with crumbled bacon just before you are ready to serve. HAVING A CROWD, FEEL FREE TO DOUBLE THE RECIPE. if SERVING LATER, PLEASE WRAP AND REFRIGERATE TILL NEEDED.
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