Ranch Pea Salad Food

LOW FAT RANCH PEA SALAD

Steps:

• combine and mix all ingredients except bacon chips cover and refrigerate for 2 hours or more.
• Sprinkle bacon chips into salad before serving.

RANCH PEA SALAD

Steps:

• Toss peas, celery, onions, water chestnuts, bacon bits and cheese to combine.
• Combine mayo, sour cream, pepper, and dry ranch mix.
• Fold dressing into vegetables and chill.

HIDDEN VALLEY RANCH CRUNCHY PEA SALAD

Steps:

• Combine all ingredients except bacon; mix well and chill for several hours.
• Just before serving sprinkle with crumbled bacon.

BACON RANCH PEA SALAD

Steps:

• Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
• Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.
• In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.

RANCH CHICKPEA SALAD SANDWICHES

Steps:

• Rinse the red onion under cold water; transfer to a small bowl. Add 1 tablespoon lemon juice and let stand 5 to 10 minutes.
• Meanwhile, combine the chickpeas, ranch dressing, a pinch of salt and a generous grinding of pepper in a large bowl. Smash together with a potato masher or sturdy fork until the chickpeas are in small pieces. Add the red onion, celery, parsley, dill, 1 teaspoon lemon juice and salt and pepper to taste; stir to combine.
• Lay out 4 slices of bread and top each with 1 or 2 lettuce leaves. Spread the chickpea salad (about 1/2 cup per sandwich) in an even layer on top. Season the avocado slices lightly with salt and pepper and drizzle with the remaining 1 teaspoon lemon juice. Divide the avocado among the sandwiches and top each with a second piece of bread. Serve the sandwiches with chips and pickles.

BACON PEA SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Reserve 1 tablespoon bacon grease.
• Whisk mayonnaise, reserved bacon grease, honey, sugar, salt, and black pepper together in a bowl until dressing is smooth.
• Mix bacon, peas, celery, Cheddar cheese, and onion together in a bowl. Drizzle dressing over salad and toss to coat. Refrigerate until chilled, about 30 minutes.

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.

BACON PEA SALAD

Steps:

• Combine the first 6 ingredients; toss to coat. Refrigerate, covered, at least 30 minutes. Stir in bacon before serving.

GREEN PEA SALAD FOR 2

Steps:

• Place broccoli and cauliflower in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes or until crisp-tender. Rinse in cold water., In a small bowl, combine the broccoli, cauliflower, peas, celery and onion. Combine the ranch dressing and sour cream; stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, stir in bacon and cashews.

SERENDIPITY BACON AND GREEN PEA SALAD WITH RANCH DRESSING

Steps:

• Boil the green peas for one minute then drain and rinse with cold water to stop the cooking process. Drain again and set aside.
• In a large salad bowl, combine the cooked peas, bacon, red onion, ranch dressing and cheese.
• Chill.

GREEN PEA SALAD

Steps:

• Place broccoli and cauliflower in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes. Rinse in cold water. In a large bowl, combine the broccoli, cauliflower, peas, celery and onions. , In a small bowl, combine the ranch dressing and sour cream. Stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, stir in cashews and bacon.