Ingredients:
10 oz. Frozen petite peas or 2 cups fresh peas
1 cup Diced celery
1 cup Chopped cauliflower
1 cup Chopped cashews
1/4 cup Diced green onions
1/4 cup Crisp-cooked, crumbled bacon*
2 tablespoons Chopped pimientos
3/4 cup Ranch dressing
1/4 cup Sour cream
1/2 teaspoon Dijon mustard
Directions:
Rinse peas in hot water (or steam, if fresh); drain. Combine peas, celery, cauliflower, cashews, onions, bacon and pimientos in a large bowl. Whisk together dressing, sour cream and mustard in a small bowl; pour over salad mixture. Toss gently. Chill.
Submitted By: Tamara Hamblin
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