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Hidden Valley Ranch Crunchy Pea Salad

"Crunchy vegetables, crumbled bacon, and cashews coated in a creamy Ranch and sour cream dressing."
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15 m servings 380 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 475 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Rinse peas in hot water (or steam, if fresh); drain. Combine peas, celery, cauliflower, cashews, onions, bacon and pimientos in a large bowl. Whisk together dressing, sour cream and mustard in a small bowl; pour over salad mixture. Toss gently. Chill.


  • *Bacon pieces may be used

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Read all reviews 6
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wonderful side dish, or add chicken or tempeh for a main course! i also added bell pepper and broccoli.

Wonderful different salad. We served this recipe in our school cafeteria to 400 high school students and it got rave reviews. We will be serving this often and put it on our menu soon.

Wow. This was amazing.. I didn't change a thing because the recipe is perfect as written. Can't wait to make again. I plan on making this quite often this summer for potlucks and picnics.

This is a great recipe because it's so flavorful. I use the basic receipe then I like to add 10 ozs. Perdue cubed, cooked chicken & a handful of Ocean Spray Craisins or Sun Maid cranberries & ra...

I have been making this for picnics for years. It is wonderful and always diappears. I substitute sunflower seeds for the cashews. it is so tasty and easy to eat.

Made this recipe in December '07 for school teacher dinner - making it again per request. They loved it and asked for the recipe!!