10 oz fresh or frozen peas, thawed
1 c diced celery
1 c fresh cauliflower flowerettes
1/4 chopped green onion
2 T chopped pimiento (optional)
1 c chopped cashews or cashew pieces
1/4 c crisp cooked crumbled bacon
1/2 c sour cream
1 c Ranch Salad Dressing (prepared)
1/2 t Dijon mustard
1 sm clove minced garlic

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

Note: some nuts may be added before serving for a crunchy garnish.