10 oz. frozen peas
1 c. sliced celery
1 c. chopped fresh cauliflower
1/4 c. green onion, diced
2 tbsp. sliced pimento
1 c. sunflower seeds, roasted
1/4 c. crisp cooked crumbled bacon
1/2 c. sour cream
1 c. prepared Hidden Valley Ranch milk dressing
1/2 tsp. Dijon style mustard
1 clove garlic, minced

Rinse peas in hot water and drain. Combine vegetables, nuts and bacon with sour cream. Mix prepared dressing, mustard and garlic together; pour over salad. Toss gently; chill. Serves 4.