Sunday, August 19, 2007

Crunchy Pea Salad

10 oz fresh or frozen peas
1/4 cup crisp bacon (crumbled)
1 cup diced celery
1/2 cup sour cream
1 cup chopped celery
1/4 cup diced green onion
1 cup cashews
1/2 teaspoon dijon mustard
1 clove garlic (minced)
1 cup prepared ranch dressing
Rinse peas in hot water (or steam if fresh); drain. Combine vegetables, nuts, and bacon with sour cream. Mix dressing, mustard and garlic together; pour over salad mixture. Toss gently. Chill for a couple hours.

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