10 oz. fresh or frozen peas
1 c. celery, diced
1 c. fresh cauliflower flowerettes, chopped
1/4 c. diced green onion
2 tbsp. chopped pimiento (opt.)
1 c. chopped cashews or macadamia or sunflower seeds
1/4 c. crisp cooked bacon
1/2 c. sour cream
1 c. prepared Ranch dressing
1/2 tsp. Dijon mustard
1 sm. clove garlic, minced

Rinse peas in hot water (steam if fresh); drain. Combine veggies, nuts and bacon with sour cream. Mix dressing, mustard and garlic together and pour over salad mixture and toss gently. Chill. Serves 4.