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SPRING PEA SALAD | |
1 lg. can tiny green peas 1 c. diced celery 1 c. tiny cauliflowerets 5 green onions, diced 2 tbsp. chopped pimento 1/2 c. sliced water chestnuts 3/4 c. thinly sliced carrots 1/2 c. sour cream 1 c. Hidden Ranch dressing 1 tsp. Dijon mustard 1 clove garlic, minced 1 c. chopped cashew nuts 1/2 c. crumbled bacon Salt and pepper to taste Microwave celery, cauliflower, and carrots 1 minute. Mix all other ingredients except nuts and bacon. Just before serving, mix in nuts and sprinkle with bacon. Best made 1 or 2 days before using. Do not add nuts and bacon until just before serving. Serves 6-8. |
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