Recipe by Ginn
"A nice hearty salad, great with any meal or by itself for lunch. Serve immediately or chill and serve later."
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1 large head
cauliflower, broken into small florets
1 (10 ounce) package
frozen peas, thawed
grated Parmesan cheese
shredded reduced-fat Cheddar cheese
1 (8 ounce) container
reduced fat sour cream
granular no-calorie sucralose sweetener (such as Splenda®)
distilled white vinegar
seasoned salt (such as LAWRY'S®)
This salad is delicious! I really liked the sour cream dressing. I made it the night before and the texture was great. I doubled the recipe for a graduation crowd. It was a big hit.
This is such a good idea. The ingredients are great for my dad's diabetic diet. And I thought it would taste great too-- until I got to the tablespoon of seasoned salt part. I hesitated, and then put in two teaspoons of salt instead of the tablespoon. WHOA! Too much! I tried to compensate by doubling all the other ingredients in the dressing-- but it was too late. I ran out of mayo and sour cream, and the salad looked more like soup by the time I finished. I do want to try this recipe again-- but next time I'll add the seasoned salt 1/2 teaspoon at a time until I find the right balance.
This was awesome! I loved the dressing. I actually used light Miracle Whip in place of the Mayo. I added slightly more vinegar and mustard. I used real sugar. I used very little salt. Sunflower seeds and almonds add a great flavor and crunch to this recipe. I will make this again!
I did not care for this.
I made two changes to this: I used real mayonnaise because it has much less (& often none) sugar, and I couldn't find bacon bits so I used rather a lot of turkey bacon. I took this to a dinner & was told my my hosts that I was welcome ANY TIME...if I brought this salad. It is fabulous & I'm making it for my mother's wake tomorrow.
This is a great salad and I absolutely love the dressing but it turned out to be way too wet for my taste. I even cut down on the wet ingredients and still it was too wet. But I enjoyed it none-the-less. I left out the Splenda and seasoned salt though. (Splenda scares me, haha.)
My family couldn't get enough of this salad! It's wonderful!
At first taste, this screamed "egg salad" to me for some reason (which isn't a good thing in my world, as I don't care for egg salad!). It chilled and we took to a friend's house for dinner. I liked it better after the flavors had a chance to meld. The only change I made was to eliminate the celery per personal preference and I used white sugar in place of Splenda. THANKS for the recipe, Ginn! EDIT: I need to edit my review and replace my 4 stars w/5 since I've thoroughly enjoyed this for lunch the past 3 days....
* Percent Daily Values are based on a 2,000 calorie diet.
Ginny's Cauliflower and Pea Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 108
** Calories from Fat: 42
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