My Granny passed a few years ago. She could cook like no one else. Holidays were full of her famous dishes and this was one. My oldest daughter had a tea party at school. They painted tea pots and practiced tea service for months for thei. When asked to bring a dish, it was fitting that I bring Granny’s crunchy pea salad. Who knows where Granny found this recipe. It was likely in the Sunday paper way back in 1950. We never asked. It was always in a crystal bowl waiting for us every holiday for 38 years.
1 head of cauliflower – cut small no stems
1/2 cup green onion, chopped
1 packaged of frozed green peas, thawed
1/2 pound bacon, cooked and small chopped
2 cups shell pasta, cooked al dente and rinsed in cold water
1 cup cashews
2 stems celery, fine chopped
1 cup ranch salad dressing
1/2 cup sour cream
salt and pepper to taste
1 teaspoon dill
Mix all except bacon and cashews. Refrigerate overnight. The next day, mix and add salt and pepper as needed. If dry, add a little more ranch (2 tablespoons) mixed 1:1 with milk. Add cashews and bacon. Serve immediately.
I made my own ranch dressing which I do not think she did. It was fabulous. Everyone was pleased!