Recipe by Jessica
"This crunchy salad is easy to make."
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frozen peas, thawed
cauliflower, chopped into bite size pieces
pitted green olives, chopped
thinly sliced celery
nonfat plain yogurt
This salad is so refreshing. It surprised me how easy it was to make but even more how tasty it is. This will be made at my house a lot during the summer.
Wonderful recipe, I added sliced heart of palm as well and it was a nice addition!
This was pretty good - next time I'll use a homemade ranch salad dressing as the bottled one I used left a little to be desired. I broke my cauliflower into very small pieces to make it easier to get a little of everything on one fork, and I also used Spanish pimento-stuffed olives, and the red added nice color. Next time I think I'll add some chopped red pepper for more color, and I think KyminNM had a great idea to add edamame - that would be fabulous in this! Still, this is a nice change-of-pace salad, particularly for us cauliflower lovers!
This was a nice combination of flavors. I mixed some edamame in with the peas, and it was a great addition. I made my own ranch with cashew butter, and instead of yogurt, I mixed it with about a tablespoon of sour cream. The cauliflower was too much texture, though--it was too hard to get everything in one bite. I'd make this again without it and add more edamame. The green olives are a must.
This recipe was pretty good. I thought the yougurt-ranch dressing was a little thick, so I added some olive juice to it to thin it out. I also didn't have any cashews so I used almonds instead. They were good for crunch, but I think the cashews would have done quite a bit for the flavor. I'd like to make again, because I thought this was different, but overall I thought it needed just a little bit more flavor.
This tastes very good. I only had canned peas, but it worked out fine.
* Percent Daily Values are based on a 2,000 calorie diet.
Pea and Cauliflower Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 97
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