Yield: 6 Servings
Measure | Ingredient |
---|---|
10 ounces | FRESH OR FROZEN PEAS |
1 cup | CELERY; CHOPPED |
1 cup | CAULIFLOWER; SM PCS |
¼ cup | GREEN ONION; DICED |
2 tablespoons | PIMENTO; SLICED |
1 cup | CASHEWS; MACADAMIAS, SUNFLOWER SEEDS |
¼ \N | BACON; CRISP, CRUMBLED |
½ cup | SOUR CREAM |
1 cup | PREPARED RANCH DRESSING |
½ teaspoon | DIJON MUSTARD |
1 \N | CLOVE GARLIC; MINCED |
Recipe By : HIDDEN VALLEY BROCHURE Rinse peas in hot water (steam if fresh); drain. Combine vegetables, nuts (or seeds) and bacon with sour cream. Mix dressing, mustard and garlic together; pour over salad. Toss gently. Chill.
Posted to TNT Recipes Digest by Judi Moseley <judi@...> on Apr 9, 1998