10 oz. fresh or frozen peas
1 c. sliced celery
1 c. chopped fresh cauliflower flowerettes
1 c. diced green onions
2 tbsp. chopped pimiento
1 c. cashews
1/4 c. crisp cooked bacon
1/2 c. sour cream
1 c. prepared Hidden Valley Ranch salad dressing
1/2 tsp. Dijon mustard
1 sm. clove garlic, minced

Rinse peas in hot water (steam if fresh); drain. Combine vegetables, nuts and bacon with sour cream. Mix prepared dressing, mustard and garlic together; pour over salad. Toss gently; chill.