10 oz. fresh or frozen peas
1 c. sliced celery
1 c. chopped fresh cauliflower flowerets
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. HIDDEN VALLEY® Ranch dressing
1/2 tsp. Dijon mustard
1 sm. clove garlic, minced

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