A beautiful and creamy white and green salad that can also be made in a “lite” version.
1 10-oz pkg frozen green peas, thawed
1 C sliced celery
1 C chopped cauliflower
1/4 C diced green onion
1 C cashews (whole or pieces)*
1/2 C sour cream (lite sour cream may be substituted)
1 C fat-free ranch dressing
Salt to taste
This salad can be layered in a serving bowl and refrigerated overnight. When ready to serve simply mix the sour cream and ranch dressing together and toss with salad.
*Pine nuts can be used in place of the cashews.
Servings: 8
Submitted by Debby Shabo Wade
Recipe by Pat Habada
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Read more at the source: Mediterranean Cashew Salad
Article excerpt posted on en.intercer.net from Vegetarian recipes.
