10 oz fresh or frozen peas 1 c sliced celery 1 c chopped fresh cauliflower 1/4 c diced green onion 2T sliced pimento 1 c roasted almonds, cashews, macadamia nuts or sunflower seeds 1/4 c crisp-cooked crumbled bacon 1/2 c sour cream 1 c prepared Hidden Valley Ranch Dressing 1/2t Dijon mustard 1 small clove garlic, minced

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