Photo by Fudio/iStock
SERVES 10–12
2 15-ounce cans green peas, drained, or one 16-ounce package frozen peas, thawed
1 15.5-ounce can chickpeas, drained
1 cup cauliflower florets, chopped
½ cup green onions, chopped
1 cup celery, chopped (approximately 2 stalks)
1 cup roasted and lightly salted cashews, chopped
¼ cup bacon, cooked and crumbled
½ cup sour cream
1 1-ounce envelope Hidden Valley Ranch Dressing dry mix
Salt and pepper to taste
In a large serving bowl, combine vegetables, cashews, bacon and sour cream. Prepare ranch dressing according to package directions, then pour over salad, tossing gently to coat. Cover and chill for several hours before serving.
KATHY BERRY, ROCK HILL