1 pkg. petite peas, thawed & drained
2 c. finely shredded green cabbage
3 green onions, thinly sliced
1/4 c. each sour cream & mayonnaise
1 tbsp. white wine vinegar
1 tsp. Dijon mustard
1/4 tsp. curry powder
5-7 romaine leaves, washed & crisped
1 c. dry roasted pecan halves & salt

1. In a large bowl combine peas, cabbage and onions; set aside. In a small bowl blend sour cream, mayonnaise, vinegar, mustard and curry powder. If made ahead cover and chill vegetable and dressing separately up to 1 day.

2. Just before serving, arrange romaine leaves on a serving platter or in a bowl. Mix dressing and vegetable, stir in 1/2 cup pecans. Add salt to taste. Spoon salad on, serve at once. Makes 6 servings.