Peas And Cauliflower Salad
A crisp and creamy peas and cauliflower salad with crunchy celery and onions, dressed in mayonnaise and seasoned salt, perfect for light lunches or potlucks.
Ingredients
Instructions
- Cook the frozen peas according to package instructions and drain.
- Cut up the cauliflower into small florets.
- Chop the onion and celery stalks.
- In a large bowl, combine the cooked peas, cauliflower, chopped onion, and chopped celery.
- Add mayonnaise and seasoned salt to the mixture.
- Gradually mix in 3 to 4 tablespoons of milk until the desired consistency is reached.
- Mix everything thoroughly and chill before serving.
Tips & Substitutions
For a creamier texture, try using Greek yogurt instead of mayonnaise for a healthier twist. To add a bit of crunch, consider incorporating nuts like slivered almonds or sunflower seeds. Fresh herbs such as dill or parsley can enhance the flavor profile. If you're short on time, pre-cut cauliflower can save you some effort. This salad can also be adapted by adding other vegetables from your fridge.
Serving Suggestions
This Peas and Cauliflower Salad makes a fantastic side for grilled meats or a light lunch option. It pairs beautifully with Bev'S Spinach Casserole or can be served alongside sandwiches for a delightful picnic spread. For added freshness, serve with slices of lemon or a light vinaigrette drizzled on top.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the salad seems too thick after chilling, stir in a little extra milk to regain the desired consistency. Avoid freezing this salad, as the texture of the peas and cauliflower will change upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Peas And Cauliflower Salad contains roughly 417 calories, with 7g protein, 67g carbohydrates, and 13g fat. It is an excellent source of iron (30% of the Daily Value), calcium (26% of the Daily Value), and vitamin C (26% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 2184mg per serving (95% 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 use fresh peas instead of frozen?
Yes, you can use fresh peas, but you will need to blanch them first to ensure they're tender. Simply boil them for a few minutes until bright green, then drain and cool before adding them to the salad.
How can I make this salad vegan?
To make this salad vegan, substitute the mayonnaise with a vegan mayo or a tahini dressing. You can also replace the milk with a plant-based alternative such as almond or oat milk for a dairy-free option.
What other vegetables can I add?
You can customize this salad by adding diced bell peppers, shredded carrots, or even cherry tomatoes for color and flavor. Just ensure that the added vegetables are chopped into small pieces for even mixing and texture.
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).