Crunchy Cauliflower and Cashew Salad

• Vegetarian

• Produce

  • 2 cup Cauliflower florets
  • 1/2 tsp Dill weed, dried
  • 1/8 cup Green onions
  • 2 cup Peas, frozen

• Baking & Spices

  • 3 tbsp Ranch dressing and dip seasoning, dry
  • 1 Salt and pepper

• Nuts & Seeds

  • 1/2 cup Cashews

• Dairy

  • 1/2 cup Greek yogurt, plain
  • 1/4 cup Sour cream
  • 1/4 cup Swiss cheese

Found on littledairyontheprairie.com

Description

Ingredients

• 2 c. cauliflower florets
• 2 c. frozen peas, thawed
• ⅛ c. sliced green onions (more to taste)
• ¼ c. diced Swiss cheese (optional)
• 3 T. dry ranch dressing and dip seasoning
• ½ t. dried dill weed
• ½ c. plain Greek yogurt
• ¼ c. sour cream (low fat if desired)
• salt and pepper to taste
• ½ c. cashews

Directions

• In a small mixing bowl mix together yogurt, sour cream, ranch seasoning, dill, salt and pepper. Thin with a little milk if it looks to thick. You want it a little thinner than the consistency of sour cream.
• Add peas, cauliflower, onions and cheese (if desired) to a large mixing bowl. Toss.
• Pour yogurt mixture over veggies and toss to coat. Adjust seasonings with salt and pepper.
• Cover and chill for an hour.
• Just before serving sprinkle with cashews. May toss the cashew in with the veggies if desired.