HIDDEN VALLEY RANCH CRUNCHY PEAS & PEPPER SALAD

Hidden Valley Ranch Crunchy Peas & Pepper Salad image

Provided by Rose Mary Mogan

Time 25m

Number Of Ingredients 12

1 bag(s) 12 oz frozen peas, thawed & drained
3 stalk(s) celery,chopped
1 1/2-2 c chopped cauliflower
1 bunch green onions, chopped fine
1 can(s) 5 ounce sliced water chestnuts (drained)
1 large 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)

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.