2 (10 oz.) pkgs. frozen peas
1/2 c. water
Salt to taste
1 tsp. sugar
1/4 c. salad oil
2 tbsp. red wine vinegar
1 1/2 tsp. sweet basil
1 tbsp. grated onion
1 c. drained button mushrooms
1/4 c. chopped water chestnuts
1/4 c. chopped toasted almonds
1/4 c. mayonnaise
1/2 c. commercial sour cream
1/2 c. thinly chopped celery

Cook peas with water, salt and sugar until just heated through; drain, reserving 3 tablespoons liquid. Combine liquid with oil, wine, sweet basil and grated onion; pour over peas, mushrooms and marinate, covered in refrigerator for 24 hours, stirring occasionally.

Shortly before serving, drain peas. Combine with water chestnuts, almonds, mayonnaise, sour cream and celery. If desired, needs thinning, add a bit of marinate. Refrigerate until serving time.