Submitted by Doris Niehoff, Lockwood, Mo.
INGREDIENTS:
1 package frozen peas (10 ounces)
1 C sliced celery
1 C chopped cauliflower
1/4 C green onion, diced
2 Tbsp sliced pimento
1 C roasted cashews
1/4 C crisp cooked bacon
1/2 C sour cream
1/2 C Hidden Valley Ranch Dressing
1/2 tsp mustard
Dash of garlic salt
DIRECTIONS:
Rinse peas in hot water, drain. Combine vegetables, nuts and bacon with sour cream. Mix prepared dressing, mustard and garlic together. Pour over salad; toss gently and chill.
