10 oz. fresh or frozen peas
1 c. sliced celery
1 c. chopped fresh cauliflower flowerettes
1/4 c. diced green onion
2 tbsp. sliced pimento
1 c. roasted cashews, macadamia nuts or sunflower seeds
1/4 c. crisp-cooked crumbled bacon
1/2 c. sour cream
1 c. prepared Hidden Valley Ranch Salad Dressing
1/2 tsp. Dijon style 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. Serves 4.