Best 3 Cauliflower And Pea Salad Recipes

Indulge in a symphony of flavors with our tantalizing cauliflower and pea salad, a delightful blend of textures and colors sure to awaken your taste buds. This vibrant salad features tender-crisp cauliflower florets, vibrant green peas, refreshing cucumber, crisp red onion, and a sprinkle of tangy feta cheese. Tossed in a luscious honey mustard dressing, this salad offers a harmonious balance of sweet, tangy, and savory notes that will leave you craving more. In addition to the classic cauliflower and pea salad, we've curated a collection of equally enticing salad recipes to satisfy every palate. From the crunchy Asian slaw with a zesty dressing to the hearty sweet potato and black bean salad bursting with flavors, our salad extravaganza has something for everyone.

Let's cook with our recipes!

GINNY'S CAULIFLOWER AND PEA SALAD

Ginny's Cauliflower and Pea Salad image

A nice hearty salad, great with any meal or by itself for lunch. Serve immediately or chill and serve later.

Provided by Ginn

Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes

Time 15m

Yield 12

Number Of Ingredients 13

Ingredients

1 large head cauliflower, broken into small florets
1 (10 ounce) package frozen peas, thawed
1 small onion, chopped
2 stalks celery, chopped
¼ cup bacon bits
½ cup grated Parmesan cheese
1 cup shredded reduced-fat Cheddar cheese
1 cup light mayonnaise
1 (8 ounce) container reduced fat sour cream
1 tablespoon prepared mustard
2 tablespoons granular no-calorie sucralose sweetener (such as Splenda®)
2 tablespoons distilled white vinegar
1 teaspoon seasoned salt (such as LAWRY'S®)

Steps:

In a large bowl, toss together the cauliflower, peas, onion, and celery. Mix in bacon bits, Parmesan cheese, and Cheddar cheese.
Mix the mayonnaise, sour cream, mustard, sweetener, vinegar, and seasoned salt in a separate bowl. Pour over the vegetables, and mix well.

Nutrition Facts : Calories 107.4 calories, Carbohydrate 9 g, Cholesterol 14.2 mg, Fat 4.7 g, Fiber 3 g, Protein 8.3 g, SaturatedFat 2.7 g, Sodium 343.4 mg, Sugar 3.4 g

CAULIFLOWER AND PEA SALAD

Cauliflower and Pea Salad image

A great side dish for any meal. Can also vary the ingredients. I've added broccoli, carrots, it's really up to you.

Provided by ajl694s

Categories Cauliflower

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 head cauliflower
1 (10 ounce) package frozen peas, thawed and uncooked
8 ounces cheddar cheese, shredded
1 1/2 cups mayonnaise
1 (1 ounce) package ranch dressing mix

Steps:

Break cauliflower into bite sized pieces and mix with peas and shredded cheese.
Sprinkle Ranch Dressing mix on top.
Refrigerate overnight.
Add mayonnaise one hour before serving.

Nutrition Facts : Calories 441.8, Fat 32.4, SaturatedFat 10.9, Cholesterol 55, Sodium 734.1, Carbohydrate 26.1, Fiber 4.4, Sugar 8.8, Protein 14.3

POTATO, PEA, AND EGG SALAD WITH SOME SNEAKY CAULIFLOWER

Potato, Pea, and Egg Salad with Some Sneaky Cauliflower image

Potatoes, peas, and eggs in a classic salad dressing. Sneaking in a little cauliflower improves the nutrition without changing the taste. The firm potatoes camouflage the cauliflower from those who would balk at eating vegetables! Blanching the cauliflower and peas also helps preserve their nutrients.

Provided by Whitney Price

Categories Salad Vegetable Salad Recipes Cauliflower

Time 1h25m

Yield 10

Number Of Ingredients 10

Ingredients

4 eggs
6 large red potatoes, cubed
¾ cup fresh peas
½ small head cauliflower, broken into very small florets
1 cup soy salad dressing (such as Vegenaise®)
3 green onions, white and light green parts only, thinly sliced
2 tablespoons Dijon mustard
1 tablespoon minced fresh parsley
1 tablespoon dill pickle relish
salt and ground black pepper to taste

Steps:

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water; cool under cold running water, about 5 minutes.
Place potatoes into a large pot, cover with salted water, and bring to a boil; reduce heat to medium-low and simmer until tender but still firm, about 10 minutes. Remove potatoes with a slotted spoon, reserving hot potato water; place potatoes into a bowl to cool to room temperature, about 20 minutes.
Place peas and cauliflower florets in a metal strainer; place strainer into the hot potato water to blanch vegetables, about 3 minutes. Drain; allow to cool to room temperature, about 10 minutes.
Peel and chop eggs; place into bowl with potatoes. Place peas, cauliflower, salad dressing, green onions, Dijon mustard, parsley, and pickle relish; stir to coat all ingredients evenly with dressing. Season with salt and pepper; chill in the refrigerator until ready to serve.

Nutrition Facts : Calories 256.3 calories, Carbohydrate 42.5 g, Cholesterol 80.2 mg, Fat 7 g, Fiber 4.8 g, Protein 7.7 g, SaturatedFat 1.5 g, Sodium 254.1 mg, Sugar 4.3 g

Tips:

Prep your vegetables: Before you start cooking, make sure to wash and chop your vegetables. This will save you time and hassle later on.
Use fresh ingredients: The fresher your ingredients, the better your salad will taste. If possible, use organic vegetables.
Don't overcook the vegetables: Cauliflower and peas should be cooked until they are tender but still have a little bit of crunch. Overcooked vegetables will be mushy and bland.
Make the dressing ahead of time: You can make the dressing for this salad up to 24 hours in advance. This will allow the flavors to meld and develop.
Serve the salad chilled: This salad is best served chilled. You can chill it for at least 30 minutes before serving, or you can make it ahead of time and store it in the refrigerator overnight.

Conclusion:

This cauliflower and pea salad is a healthy and delicious side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and fresh flavors, this salad is sure to be a hit at your next gathering.