10 oz. fresh or frozen peas
1 c. diced celery
1 c. chopped cauliflower flowerettes
1/4 c. diced green onions
2 tbsp. chopped pimento
1 c. chopped cashews
1/4 c. cooked crisp and crumbled bacon
1 sm. clove garlic, diced
1/2 c. sour cream
1 c. Ranch Valley salad dressing
1/2 tsp. Dijon mustard

Rinse peas in hot water (or steam if fresh); drain. Combine vegetables, nuts, and bacon with sour cream. Mix dressing, mustard and garlic together. Pour over salad mixture. Toss gently. Chill.

Macadamia or salted sunflower seeds may be substituted for the cashews.