Spring Pea Salad

Spring Pea Salad

I cut this recipe out of a magazine about a gazillion years ago. It was with an ad for Hidden Valley Ranch Dressing Mix, which is an ingredient in this salad. Why am I posting a Spring recipe the week after the first day of Fall, you ask? Well, this recipe can be made with frozen peas which are about 99% as good as fresh peas and 2000% less work. So you can have a little taste of Spring anytime your little heart desires!

On with the recipe . . . . . .

10 oz. fresh or frozen peas

1 cup diced celery

1 cup chopped fresh cauliflower flowerettes

1/4 cup diced green onions

2 Tbsp. chopped pimento

1 cup chopped cashews, macadamias or salted sunflower seeds

1/4 cup crisp cooked crumbled bacon

1/2 cup sour cream

1 cup prepared HVR Buttermilk Original Ranch Salad Dressing

1/2 tsp. Dijon mustard

1 small clove garlic, minced

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.

Serves 4.

**My notes: Now look at how versatile that recipe is! This can be whipped up in as long as it takes you to chop the cauliflower and celery while the bacon is cooking. And just think! If you happen to have a couple pieces of bacon leftover from breakfast and some peas hanging around in the freezer you are halfway there to a fabulous, crisp and fresh-tasting side dish.

I hope you enjoy this!