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Green Pea and Cauliflower Salad Recipe


Bright green and white is such an elegant combination. This salad contrasts the green of frozen peas with the white of cauliflower and onion to make a moist and luscious salad. The subtle sweetness of the peas and onion plays well against the assertiveness of the cauliflower. Gentle herbs and spices with a creamy mayonnaise based dressing bind the ingredients together.

Green Pea and Cauliflower Salad Recipe

Ingredients:

1 pound bag of frozen green peas
2 cups small cauliflower florets (about twice the size of the peas)
½ cup coarsely chopped sweet onion (I used Vidalia.)
¼ teaspoon celery salt
¼ teaspoon dried dill weed (rubbed between your hands to release the oils)
½ teaspoon dried mint-optional (rubbed between your hands to release the oils)
¼ cup ranch dressing
¼ cup mayonnaise (I used Hellman’s.)

Method:

Use a 2-quart microwave safe casserole with a lid for cooking the vegetables. The green peas may be added to the casserole while they are still frozen. Layer the peas on the bottom, then the cauliflower florets, and finish with the onion on the top. Add 2 tablespoons of water to the vegetables in the casserole. Cover and cook on high in the microwave from 8-12 minutes. How long you cook them depends on how frozen they are and how much crunch you enjoy in your veggies. I cooked mine for 10 minutes and let them stand, covered, for 5 more minutes. The peas should be bright green and the cauliflower should not be mushy. This is a salad! Each cook’s microwave is different. You are the expert on how many minutes to cook these salad vegetables in your microwave. You can always cook them longer, if they are too crunchy.

After the vegetables have cooked to your desired doneness, drain the liquid. Sprinkle the celery salt, dill, and mint, if desired, over the top of the vegetables. Drizzle the ranch dressing over the vegetables. Then, evenly spread the mayonnaise on top. Stir the ranch and mayonnaise gently into the vegetables until the veggies are completely coated with dressing. Refrigerate, covered, for at least one hour, or until completely chilled. This allows the flavors to meld together.

This salad pairs well with:

Turkey with Mango Mayo Croissant Recipe
Salmon Burger Recipe Variations
Summer Squash Burger Recipe

It’s quick and easy to cook vegetables for salads or side dishes in the microwave. The trick is to know how your individual microwave cooks. Adjust the recipes based on your knowledge. Then, enjoy your completely nutritious sandwich meal with a wholesome side dish or salad.

When I mention products by brand name, these are the ones that I use. I have not received free products from the manufacturers, nor have I been paid to mention the products by name.
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Turkey with Mango Mayo Croissant Recipe
Salmon Burger Recipe Variations
Summer Squash Burger Recipe
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Content copyright © 2014 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.

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