Spring Pea Salad - cooking recipe

Ingredients

10 oz. fresh or frozen peas
1 c. diced celery
1 c. chopped cauliflower flowerets
1/4 c. diced green onion
2 Tbsp. chopped pimento (optional)
1 c. chopped cashews
1/4 c. crisp cooked, crumbled bacon
1/2 c. sour cream
1 c. prepared Hidden Valley Ranch dressing
1/2 tsp. Dijon mustard
1 small clove garlic, minced

Preparation

Rinse peas in hot water or steam if fresh; drain.
Combine veggies, nuts and bacon with sour cream.
Mix dressing, mustard and garlic together.
Pour over veggies.
Toss gently.
Chill. Serves 4.