Best Hidden Valley Ranch Crunchy Peas Pepper Salad Recipes
HIDDEN VALLEY RANCH CRUNCHY PEA SALAD
I've had this recipe for several years and its always a crowd pleaser. I got the recipe out of a woman's magazine.
Provided by Anita Harris
Categories Cauliflower
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except bacon; mix well and chill for several hours.
- Just before serving sprinkle with crumbled bacon.
RANCH PEA SALAD
Make and share this Ranch Pea Salad recipe from Food.com.
Provided by princess buttercup
Categories Pork
Time 10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Toss peas, celery, onions, water chestnuts, bacon bits and cheese to combine.
- Combine mayo, sour cream, pepper, and dry ranch mix.
- Fold dressing into vegetables and chill.
CRUNCHY PEA SALAD (HIDDEN VALLEY RANCH)
I got to taste this at a DAV (disabled American veterans) sponsored luncheon. It was really fantastic, so I asked for the recipe, never expecting to get it. I personally don't add the bacon because I don't need it...the salad is crunchy and nummy on it's own. I add the cashews before I serve so that they stay crunchy too.
Provided by Megan Stewart
Categories Other Salads
Number Of Ingredients 7
Steps:
- 1. Combine all ingredients. Chill. Garnish with crumbled bacon before serving if desired. I never did, the salad is incredible as it is!
CRUNCHY PEA SALAD
The addition of the cauliflower and nuts really make this dish special. Prepare to serve up seconds!
Provided by Linda Brown
Categories Burgers
Time 1h20m
Number Of Ingredients 9
Steps:
- 1. In a small bowl, add dressing, sour cream and mustard. Stir until well blended and set aside.
- 2. Rinse peas in hot water (or steam until tender, if fresh) and drain.
- 3. In a large bowl, combine peas, celery, cauliflower, cashews and onions.
- 4. Add dressing and toss salad until well coated.
- 5. Cover and refrigerate at least an hour.
- 6. Sprinkle bacon over the top and serve.
HIDDEN VALLEY RANCH CRUNCHY PEAS & PEPPER SALAD
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...
Provided by Rose Mary Mogan
Categories Other Salads
Time 25m
Number Of Ingredients 12
Steps:
- 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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