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Cauliflower Cashew Salad

By: Darcy Dougherty  
"Ranch dressing provides the mild seasoning in this quick and crunchy vegetable salad sent in by Darcy Dougherty, of Postville, Iowa. Buying precut cauliflower from your grocer's produce section helps streamline prep even further."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 96 people have saved this

Prep Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 1 medium head cauliflower, broken into florets
  • 4 medium carrots, halved and thinly sliced
  • 1 cup frozen peas, thawed
  • 1 (8 ounce) bottle Ranch salad dressing
  • 1/2 cup cashews

Directions

  1. In a serving bowl, combine the cauliflower, carrots and peas. Drizzle with dressing; toss to coat. Cover and refrigerate until chilled. Just before serving, stir in cashews.

Footnotes

  • Nutritional Analysis: One serving 3/4 cup equals (prepared with fat-free salad dressing) 109 calories, 4 g fat (1 g saturated fat), 0.55 mg cholesterol, 299 mg sodium, 17 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2008 by pennycandy 
very good salad for a change from the typical tossed salad. the only change i made was using... MORE

 
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