Creamy Pea Salad
15 minutes active, 1 hour inactive to prepare serves 12
8 bacon slices
2 cups green peas, fresh
2 cups chickpeas, canned
1 1/2 cup cauliflower, chopped
1/2 cup celery, diced
1/3 cup sour cream
1 cup ranch dressing
3 teaspoons Dijon mustard
1 1/2 cups cashews, chopped
1 cup green onions, diced
Salt and pepper to tast
Mix together ranch dressing, Dijon mustard, sour cream, salt and pepper in a small bowl until completely blended. Set aside.
Cook bacon in a skillet over medium-high heat until browned, then chop and set aside.
Bring a large pot of salted water to boil and add the peas. Cook 1-2 minutes, or until just tender, then run under cold water to cool.
In a large bowl, combine peas, chickpeas, celery, green onions, cashews, cauliflower and bacon in a large bowl until well mixed. Add the dressing and mix until everything is evenly coated.
Cover and refrigerate for at least 1 hour before serving.