Cashew Pea Salad
A crunchy, creamy salad featuring peas, cashews, and fresh vegetables, perfect for light lunches or picnics, offering a delightful blend of textures and flavors.
Ingredients
Instructions
- Thaw frozen peas under running water. Drain.
- Combine peas, chopped celery, chopped cauliflower, sliced green onions, chopped cashews, and cooked bacon in a large bowl.
- Mix sour cream and ranch dressing together.
- Pour the dressing over the pea mixture and toss gently to combine.
- Refrigerate until chilled before serving.
Tips & Substitutions
For a creamier texture, consider adding a dollop of Greek yogurt along with the sour cream. If you need a nut-free option, sunflower seeds can substitute for cashews. Fresh peas can also be used instead of frozen for a seasonal twist. To elevate the flavor, try adding a splash of lemon juice or a sprinkle of fresh herbs like dill.
Serving Suggestions
This Cashew Pea Salad pairs beautifully with grilled meats like barbecued ribs or hunting style quail for a delightful meal. Serve it alongside crusty bread or as a light lunch with a side of fresh fruit. For a more filling option, consider serving it with hearty dishes such as homestyle bean soup.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed cold, so you can serve it straight from the fridge. If you find the salad has thickened after sitting, add a little more sour cream or a splash of milk to loosen it up before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Cashew Pea Salad contains roughly 276 calories, with 13g protein, 28g carbohydrates, and 14g fat. It is an excellent source of vitamin C (56% of the Daily Value) and protein (26% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 521mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare this salad a day in advance. Simply mix all the ingredients and store it in the refrigerator. This allows the flavors to meld together nicely. Just remember to give it a good stir and check the seasoning before serving.
What can I substitute for sour cream?
If you're looking for a healthier alternative, plain Greek yogurt works wonderfully as a substitute for sour cream. It adds creaminess and a bit of tang. You could also use a vegan sour cream if you need a dairy-free option.
How can I make this dish vegan?
To make this salad vegan, replace the sour cream with a plant-based yogurt and omit the bacon. You can add smoked paprika or liquid smoke to mimic the bacon flavor. Additionally, substitute cashews with toasted pumpkin seeds for a nut-free version.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).