Crunchy Cauliflower and Cashew Salad
I love the textures as much as the flavors in this fresh salad. It's crunchy, salty, creamy and even a little bit healthy!
Servings 8 servings
- 2 cups cauliflower florets
- 2 cups green peas thawed
- 1/8 cups scallions optional
- 1/4 cup Swiss cheese diced, optional
- 1/2 cup bacon cooked and crumbled
- 2 Tbsp ranch seasoning mix
- 1/2 tsp dill weed dried
- 1/2 cup plain Greek yogurt
- 1/4 cup sour cream
- salt and pepper to taste
- 1/2 cup cashews roughly chopped
In a mixing bowl mix together yogurt, sour cream, ranch seasoning, dill, salt, and pepper. Thin with a little milk if it looks too thick. You want it a little thinner than the consistency of sour cream.
Add peas, cauliflower, bacon, onions, and cheese (if desired) to creamy mixture. Toss to coat.
Adjust seasonings with salt and pepper.
Cover and chill for at least an hour, or overnight.
Just before serving sprinkle with cashews.
Calories: 125kcal | Carbohydrates: 12g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 309mg | Potassium: 244mg | Fiber: 3g | Sugar: 4g | Vitamin A: 366IU | Vitamin C: 27mg | Calcium: 66mg | Iron: 1mg