Mary Lus Overnight Cauliflower Peas And Dill Salad Food

MARY LU'S OVERNIGHT CAULIFLOWER PEAS AND DILL SALAD

Steps:

• Note: You can use fat free, low fat or full fat for both the mayo and the yogurt. Your choice.
• In large bowl that can be covered, combine all ingredients and toss well.
• Refrigerate for several hours or overnight before serving.
• When peas have thawed the salad is ready to eat. Chilling overnight allows the flavor to develop.
• Based on 1 cup servings. If using with lots of other food [think picnic] and half cup servings it can serve up to 12.

CREAMY CAULIFLOWER DILL SALAD

Steps:

• Mix all except dill weed together.
• Add dill and taste.
• Better if left overnight.

CAULIFLOWER AND PEA SALAD

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.

CAULIFLOWER PEA SALAD

Steps:

• In a bowl, combine the first four ingredients. In a small bowl, combine yogurt, mayonnaise, dill and herb blend; mix well. Add to cauliflower mixture; toss to coat. Refrigerate until serving.

GINNY'S CAULIFLOWER AND PEA SALAD

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.