CRAZYCOOKER
New member
Ingredients
2/3 cup Hidden Valley® The Original Ranch® Garden Vegetable Dressing
4 cups Small cauliflower florets
2 cups Sugar snap peas
1-1/2 cups Diced red bell pepper
1/2 cup Minced red onion
1/3 cup Sunflower kernels
Shredded red cabbage
Salt & pepper to taste
Preparation
Prep Time: 30 min.
Combine together the dressing, cauliflower, peas, pepper, and onion. At this point the salad can be refrigerated for 24-48 hours. Season with salt & pepper, as needed. Serve salad on a shallow bed of red cabbage. Sprinkle with sunflower kernels.
Serves: 6
Note: For a heartier salad, add some cold, diced, cooked chicken, Canadian bacon, or crumbled bacon.
2/3 cup Hidden Valley® The Original Ranch® Garden Vegetable Dressing
4 cups Small cauliflower florets
2 cups Sugar snap peas
1-1/2 cups Diced red bell pepper
1/2 cup Minced red onion
1/3 cup Sunflower kernels
Shredded red cabbage
Salt & pepper to taste
Preparation
Prep Time: 30 min.
Combine together the dressing, cauliflower, peas, pepper, and onion. At this point the salad can be refrigerated for 24-48 hours. Season with salt & pepper, as needed. Serve salad on a shallow bed of red cabbage. Sprinkle with sunflower kernels.
Serves: 6
Note: For a heartier salad, add some cold, diced, cooked chicken, Canadian bacon, or crumbled bacon.