1 (10 oz.) pkg. frozen peas, thawed and drained
1 (4 oz.) can water chestnuts, drained, thinly sliced
2 c. bean sprouts

DRESSING:

1/4 c. sour cream
1 tsp. milk
1 tbsp. fresh grated ginger or 1/2 tsp. ground ginger
1 tsp. curry powder or to taste
Dry roasted cashew nuts

1. In bowl, mix peas, water chestnuts and bean sprouts.

2. In separate bowl, blend together sour cream, milk, ginger and curry powder, mixing well.

3. Stir into vegetable mixture, toss until well blended. Cover and chill at least 4 hours before serving.

4. Serve on individual plates, topped with cashews or in a salad bowl, garnish with some watercress, if desired.

Serves 4.