Best Pea And Cauliflower Salad Recipes

GINNY'S CAULIFLOWER AND PEA SALAD

Ginny's Cauliflower and Pea Salad image

A nice hearty salad, great with any meal or by itself for lunch. Serve immediately or chill and serve later.

Provided by Ginn

Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes

Time 15m

Yield 12

Number Of Ingredients 13

Ingredients

1 large head cauliflower, broken into small florets
1 (10 ounce) package frozen peas, thawed
1 small onion, chopped
2 stalks celery, chopped
¼ cup bacon bits
½ cup grated Parmesan cheese
1 cup shredded reduced-fat Cheddar cheese
1 cup light mayonnaise
1 (8 ounce) container reduced fat sour cream
1 tablespoon prepared mustard
2 tablespoons granular no-calorie sucralose sweetener (such as Splenda®)
2 tablespoons distilled white vinegar
1 teaspoon seasoned salt (such as LAWRY'S®)

Steps:

In a large bowl, toss together the cauliflower, peas, onion, and celery. Mix in bacon bits, Parmesan cheese, and Cheddar cheese.
Mix the mayonnaise, sour cream, mustard, sweetener, vinegar, and seasoned salt in a separate bowl. Pour over the vegetables, and mix well.

Nutrition Facts : Calories 107.4 calories, Carbohydrate 9 g, Cholesterol 14.2 mg, Fat 4.7 g, Fiber 3 g, Protein 8.3 g, SaturatedFat 2.7 g, Sodium 343.4 mg, Sugar 3.4 g

PEA AND CAULIFLOWER SALAD

Pea and Cauliflower Salad image

This crunchy salad is easy to make.

Provided by Jessica

Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes

Time 20m

Yield 10

Number Of Ingredients 8

Ingredients

3 cups frozen peas, thawed
1 head cauliflower, chopped into bite size pieces
½ cup pitted green olives, chopped
1 cup thinly sliced celery
¼ cup ranch dressing
1 cup nonfat plain yogurt
½ teaspoon garlic powder
1 cup cashew nuts

Steps:

Mix the peas, cauliflower, olives, and celery together in a large bowl.
Whisk the ranch dressing, yogurt, and garlic powder together in a small bowl. Pour over pea mixture, and stir until ingredients are evenly coated. Sprinkle cashews on top just before serving.

Nutrition Facts : Calories 179.7 calories, Carbohydrate 16.5 g, Cholesterol 2.1 mg, Fat 10.8 g, Fiber 4 g, Protein 6.9 g, SaturatedFat 1.9 g, Sodium 354.8 mg, Sugar 6.3 g

CAULIFLOWER AND PEA SALAD

Cauliflower and Pea Salad image

A great side dish for any meal. Can also vary the ingredients. I've added broccoli, carrots, it's really up to you.

Provided by ajl694s

Categories Cauliflower

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 head cauliflower
1 (10 ounce) package frozen peas, thawed and uncooked
8 ounces cheddar cheese, shredded
1 1/2 cups mayonnaise
1 (1 ounce) package ranch dressing mix

Steps:

Break cauliflower into bite sized pieces and mix with peas and shredded cheese.
Sprinkle Ranch Dressing mix on top.
Refrigerate overnight.
Add mayonnaise one hour before serving.

Nutrition Facts : Calories 441.8, Fat 32.4, SaturatedFat 10.9, Cholesterol 55, Sodium 734.1, Carbohydrate 26.1, Fiber 4.4, Sugar 8.8, Protein 14.3

POTATO, PEA, AND EGG SALAD WITH SOME SNEAKY CAULIFLOWER

Potato, Pea, and Egg Salad with Some Sneaky Cauliflower image

Potatoes, peas, and eggs in a classic salad dressing. Sneaking in a little cauliflower improves the nutrition without changing the taste. The firm potatoes camouflage the cauliflower from those who would balk at eating vegetables! Blanching the cauliflower and peas also helps preserve their nutrients.

Provided by Whitney Price

Categories Salad Vegetable Salad Recipes Cauliflower

Time 1h25m

Yield 10

Number Of Ingredients 10

Ingredients

4 eggs
6 large red potatoes, cubed
¾ cup fresh peas
½ small head cauliflower, broken into very small florets
1 cup soy salad dressing (such as Vegenaise®)
3 green onions, white and light green parts only, thinly sliced
2 tablespoons Dijon mustard
1 tablespoon minced fresh parsley
1 tablespoon dill pickle relish
salt and ground black pepper to taste

Steps:

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water; cool under cold running water, about 5 minutes.
Place potatoes into a large pot, cover with salted water, and bring to a boil; reduce heat to medium-low and simmer until tender but still firm, about 10 minutes. Remove potatoes with a slotted spoon, reserving hot potato water; place potatoes into a bowl to cool to room temperature, about 20 minutes.
Place peas and cauliflower florets in a metal strainer; place strainer into the hot potato water to blanch vegetables, about 3 minutes. Drain; allow to cool to room temperature, about 10 minutes.
Peel and chop eggs; place into bowl with potatoes. Place peas, cauliflower, salad dressing, green onions, Dijon mustard, parsley, and pickle relish; stir to coat all ingredients evenly with dressing. Season with salt and pepper; chill in the refrigerator until ready to serve.

Nutrition Facts : Calories 256.3 calories, Carbohydrate 42.5 g, Cholesterol 80.2 mg, Fat 7 g, Fiber 4.8 g, Protein 7.7 g, SaturatedFat 1.5 g, Sodium 254.1 mg, Sugar 4.3 g

SNAP PEA AND CAULIFLOWER SALAD

Snap Pea and Cauliflower Salad image

This recipe came from a friend at church. it has crisp cooked veggies and a vinaigrette dressing.

Provided by Kathie Carr

Categories Other Salads

Time 20m

Number Of Ingredients 13

Ingredients

DRESSING:
1/4 c olive oil
1/2 tsp italian seasoning
1 tsp granulated sugar
2 Tbsp white balsamic vinegar
SALAD:
1 pkg fresh sugar snap peas (8 ounces)
2 c cauliflower cut into bite-size sections
2 carrots, peeled, ends trimmed, and cut into match stick size pieces
1/2 c pitted kalamata olives cut in half lengthwise
8 very thin slices of whole red onion
2 Tbsp fresh parsley minced
salt and pepper to taste

Steps:

1. DRESSING: Pour all of the dressing ingredients into a jar, shake well, and set aside.
2. SALAD: Fill a medium sauce pot half way full of water. Bring the water to a boil and plunge the sugar snap peas into the water and cook for 2 minutes. Remove the peas from the water and plunge into a bowl of ice water. Once cooled, drain in a colander. Repeat this same process for the cauliflower. Place all of the salad ingredients into a medium bowl or large zip lock bag. Pour the vinaigrette over the salad and stir to combine. Refrigerate salad until ready to serve.

CAULIFLOWER AND PEA SALAD

Cauliflower and Pea Salad image

This is a good salad for a potluck or family gathering. Few ingredients and very little preparation. The dressing ingredients need to stand in the refrigerator for two days to marry the flavors.

Provided by Stephanie Dodd

Categories Other Salads

Time 15m

Number Of Ingredients 7

Ingredients

1 medium head cauliflower, broken into bite size pieces
1 box frozen peas
3 ribs celery, cut into bite size pieces
1 1/2 c hellman's mayonnaise
1 medium onion, finely chopped
1 tsp ground dill weed
1 1/2 tsp seasoned salt

Steps:

1. Mix the dressing ingredients (mayonnaise, onion, dill weed and salt) and let sit in the refrigerator for two days. Pour over vegetables and stir lightly. Refrigerate. ENJOY!