10 oz. pkg. frozen baby limas (can use canned limas)
1/2 c. celery, thinly sliced
1/2 c. cucumbers, thinly sliced
1/2 c. radishes, thinly sliced
1/3 c. red onions, thinly sliced (halve before cutting)
5 cherry tomatoes, halved
1 tbsp. vinegar
1 tsp. dill weed
1/4 tsp. salt
1/4 tsp. pepper
1/3 c. Green Goddess Dressing

Cook limas. Drain off liquid. Combine remaining ingredients (except tomatoes) with limas. Chill about 1 hour before serving. Garnish with cherry tomato halves.