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–+ servings

Cauliflower Broccoli Ranch Salad

Staci at Random Sweets
There are so many crunchy vegetables to love in this salad...all tossed in creamy ranch dressing. If you like, add bacon, cashews, almonds or sunflower seeds.
4.75 from 4 votes
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Prep Time 40 minutes
Refrigerate 1 hour
Total Time 1 hour 40 minutes
Course Salad
Cuisine American
Servings 12

Ingredients
  

  • 1 bunch broccoli
  • 1 head cauliflower
  • 4 sticks celery
  • ¼ cup diced red onion
  • 1½ cups frozen peas, petite ones are nice
  • 1-2 tablespoons salt
  • 1 cup mayonnaise
  • 8 oz sour cream
  • 1 oz packet Hidden Valley Ranch salad dressing mix, NOT dip mix
  • 1½ teaspoons fresh dill weed chopped
  • ½ teaspoon garlic powder

Instructions
 

  • Wash and chop the broccoli, cauliflower, celery, and red onion.
  • Add the vegetables, including the peas, to a big bowl of salted (1-2 tablespoons) cold water. Let the veggies soak in the water for 10-15 minutes. Drain the water well so the salad doesn't get watery. Put the vegetables in a large bowl.
  • In a small bowl, combine the mayonnaise and sour cream. Add the Ranch packet, dill weed and garlic powder. Stir to mix well.
  • Add the Ranch mixture to the vegetables and stir until they are evenly coated with the dressing.
  • Cover the bowl and refrigerate at least one hour. Serve cold. Best if refrigerated 12-24 hours before serving. Refrigerate leftovers.
Keyword broccoli, cauliflower, celery, peas, Ranch dressing, red onion

All text and images © Staci Mergenthal • Random Sweets

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