10 oz. frozen peas
1 c. broccoli flowerets
1 c. almonds
1/4 c. cooked crisp and crumbled bacon
1/2 tsp. Dijon mustard
1 c. chopped celery
1/4 c. diced green onions
1/2 c. sour cream
1 c. Ranch dressing

Rinse peas in hot water; drain. Combine all vegetables, nuts, and bacon with sour cream. Mix dressing with mustard. Pour over salad mixture and toss gently.