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.

Since microwave ovens vary in power, you may need to adjust your cooking time.

 

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